facebook twitter youtube


  • Nonstick cooking spray
  • 2 Bosc pears, halved lengthwise and cored
  • 1 tablespoon fresh lemon juice
  • 1/2 cup dry couscous
  • 2 tablespoons chopped dried figs
  • 2 tablespoons Roche Bros. chopped walnuts
  • 1 teaspoon chopped fresh thyme plus additional for garnish
  • 1/8 teaspoon ground black pepper
  • 1/2 (8-ounce) package Neufchâtel cheese, softened
  • 2 tablespoons crumbled Gorgonzola cheese


  1. Preheat oven to 400°. Spray 9-inch square baking dish with cooking spray. Place pears, cut side up, in prepared dish; brush with lemon juice. Bake 30 minutes or until fork-tender.
  2. In small saucepan, heat 1/2 cup water to a boil over medium-high heat; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff couscous with fork; stir in figs, walnuts, thyme and pepper. Makes about 1-1/2 cups.
  3. Fill pears with couscous mixture; bake 10 minutes or until couscous mixture is heated through. In small bowl, whisk cheeses.
  4. Serve pears topped with cheese mixture sprinkled with thyme, if desired.

Facts. Finds. Flavors.

Use a melon baller to core pears.

  • (1 stuffed pear)
  • 260 Calories
  • 11g Fat (5g Saturated)
  • 26mg Cholesterol
  • 193mg Sodium
  • 34g Carbohydrates
  • 5g Fiber
  • 8g Protein