Grilled Pears with Gorgonzola

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Grilled Pears with Gorgonzola Cheese makes an elegant presentation and tastes like a restaurant worthy dessert. No one will guess how easy they are to make—less than 30 minutes and only 5 ingredients.

Close up shot of pears drizzled with blueberry sauce and topped with walnuts on a black platter with champagne glasses blurred in background.

If you’re looking for a decadent pear dessert, look no further. These grilled, stuffed pears are sweet and succulent with just a hint of spice from the Spicy Blueberry Sauce drizzled over the top. The gorgonzola cheese turns ultra creamy when it melts into the pear, and the candied walnuts provide a crunch to contrast with the creamy texture of the pear.

You’ll love how tasty this light dessert is, and your guests will rave about it. It’s the perfect end to any dinner. Consider serving with a light white wine, such as Sauvignon Blanc, or a Brut Champagne.

FAQs:

How ripe should my pears be?

You want to use fairly firm pears, definitely not overripe.

What kind of pears should I use for grilling?

Bosc and Anjou tend to hold their shape the best.

Grilled Pears with Gorgonzola and Candied Walnuts on a black serving platter with jar of blueberry sauce in background.

HOW TO PREPARE GRILLED PEARS WITH GORGONZOLA:

Pears, blueberry sauce, gorgonzola cheese, olive oil, and candied walnuts on a wood cutting board. — **You will need these ingredients ⇧**

Preheat the grill to 350ºF.
While the grill is preheating, slice the pears in half, remove the stem ends, and use a teaspoon or melon baller to remove the core. Brush the cut side with olive oil or melted butter.
Grill cut side down for 20 minutes, until beginning to soften and caramelize.
While the pears are grilling, chop the candied walnuts into smaller pieces.
Carefully, flip the pears to cut side up, and add the gorgonzola cheese. Grill about 5 more minutes until cheese is melted.
Remove from the grill to a serving platter, drizzle with the Spicy Blueberry Sauce (warm or room temperature), and sprinkle the candied walnuts on top.
Serve warm for the best tasted and texture.

Pear sliced in half on a green cutting board with a knife and whole pear next to it. — Cut pears in half.

Pears cut in half and cored with a teaspoon next to them on a green cutting board. — Cut pears in half.

SERVING SUGGESTIONS:

If you’re not a gorgonzola fan, try substituting blue cheese, goat cheese, or brie.
You can also switch the topping if you’d like. A drizzle of honey or a balsamic glaze is a delicious alternative to the blueberry glaze.

Grilled pears, dressed and ready to serve, on a black serving platter with champagne glasses in background.

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RECIPE NOTES:

Prepare the Spicy Blueberry Sauce and Maple Glazed Walnuts in advance to make this a super simple dessert to serve.
I grilled the pears on my Traeger with hickory pellets, but any grill will do. If you don’t have access to a grill, you could also use a grill pan preheated in a 350ºF oven. Cook time will be about the same. Do make sure to preheat the pan along with the oven.

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