Pear Endive Boats

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Pear Endive Boats


  • 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.


Yield: 6 Servings (4 Pieces per Serving)


  • Calories: 213
  • Fat: 12g
  • Cholesterol: 19mg
  • Sodium: 222mg
  • Carbohydrate: 21g
  • Dietary Fiber: 10g
  • Protein: 9g