Roasted Pears with Chevre & Honey

About a week ago, I  bought these cute little pears, intending to do something savory with them. But time passed, they ripened, I stuck them in the fridge, and next thing I knew, they were just about to go south.

In other words, super-sweet and juicy. Perfect.

Short on time, I was more in the mood for watching “Law & Order” than making dessert — plus, I’m having issues with my oven right now and am on the hunt for a new thermostat — so I just sliced up these little cuties, scooped out the seedy middles, stuffed them with fresh chevre, and popped them into the oven, at about 350 degrees, I’d guess.

Before the first commercial break, about 15 minutes later, these were done — warmed through, and the cheese was just beginning to brown on the edges. I drizzled them with some dark, molassey honey of the forest (but you may use whatever honey strikes your fancy), some crushed, toasted walnuts, and — voila! — dessert.

You could substitute Roquefort instead of chevre, or use pine nuts instead of walnuts, as they like to do in Provence, or maple syrup instead of honey, but the idea is to get the sweet-salty-creamy thing going on, and you can get there however you’d like.

Salty caramel sauce would be damn tasty, too.

Oh my.

Excuse me, but I’ve got to run to the market for more pears.