Pear Endive Boats

Yield: 6 Servings (4 Pieces per Serving)


  • 1 x 15-oz.-can Pacific Northwest Lite Canned Pear slices, drained, reserve juice
  • Non-stick cooking spray
  • 1/2 cup goats’ cheese
  • 1/2 cup reduced-fat cream cheese
  • 1/3 cup toasted chopped pecans
  • 1/3 cup chopped chives
  • 3/4 tsp. ground black pepper
  • 24 spears Belgian endive, white and red

    Heat reserved Pear juice in a small stainless pan and reduce juice to 3 Tbsp. or until thick and syrupy. Cool to room temperature. Lay Pear slices on a sprayed baking sheet and spray tops of pears with spray also. Place under broiler and cook about 4-5 minutes or until golden brown and bubbly. Turn each slice over and continue broiling until golden brown and slightly caramelized. Remove from heat and cool to room temperature. Dice pears. Reserve. In a mixer equipped with a paddle, mix goats’ cheese and cream cheese until smooth. With mixer running, slowly add pear syrup. Add pecans, 1/4 cup chives and pepper. Stir in 3/4 of diced, caramelized pear and mix to incorporate. Adjust seasonings. Cover and refrigerate at least 4 hours before using. Spread endive spears out in an even layer on a baking sheet and spoon 1 Tbsp. filling onto the tip of each spear. Plate filled spears on a platter and place a small piece of reserved roasted pear onto each filled spear to serve. Sprinkle with remaining chives to garnish. Prep Time: 15 minutes Cook Time: 5 minutes

    NUTRITION (Per Serving)
    Calories: 213
    Fat: 12g
    Cholesterol: 19mg
    Sodium: 222mg
    Carbohydrate: 21g
    Dietary Fiber: 10g
    Protein: 9g