Baked Pear and Cabernet Cocoa Winter Boards
Two showstopping holiday boards, one class. We'll start with roasted pears filled with gorgonzola, toasted walnuts, and fresh rosemary, served warm alongside charcuterie and crostini. Then we'll build a Cabernet and Cocoa Winter Board layered with dark chocolate bark, cocoa-dusted pecans, chocolate-dipped candied oranges, and triple cream brie. Both boards come with a curated wine pairing to round out the spread.
Baked Pears with Gorgonzola, Walnuts, and Honey
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Sweet roasted pears become silky and caramelized, then filled with melty gorgonzola, toasted walnuts, and rosemary. Finished with honey and served warm alongside crostini and charcuterie, this dish feels luxurious but comes together easily.
Wine Pairing: Pair this dish with Chateau Ste. Michelle Columbia Valley Chardonnay. Serve the Chardonnay slightly chilled (around 50–55°F) for optimal taste.
Ingredients
- For the pears:
- 4 ripe but firm pears (Bosc or Anjou), halved and cored
- 2 tbsp olive oil
- Salt
- Black pepper
- 1 lemon
- 4–5 oz gorgonzola cheese, crumbled
- ½ cup walnuts, roughly chopped
- 1–2 tsp fresh rosemary, finely chopped
- 2–3 tbsp honey, for drizzling
- For the board:
- Assorted Crackers
- Crostini or sliced baguette
- Prosciutto or salami
- Brie wheel
- Fresh fruit (such as grapes, figs, apple slices)
- Small bowl of honey for extra drizzling
- Optional: olives, cornichons, mild mustard
Instructions
- Prepare pears: Preheat to 375°F. Line a baking sheet with parchment. Arrange pear halves cut-side up. If needed, scoop slightly deeper to create a small cavity. Drizzle the pears with olive oil and season lightly with salt, pepper and a squeeze of lemon juice.
- First roast: Roast pears for 15–18 minutes, until just beginning to soften.
- Fill and melt: Remove pears from the oven and fill each cavity with gorgonzola, walnuts, and rosemary. Return to the oven and bake for another 8–12 minutes, until the cheese is melted and the pears are tender.
- Assemble: Transfer to a large serving board or tray and drizzle pears with honey. Serve warm alongside the other charcuterie toppings displayed on the board. Remember to include serving utensils for guests to gently cut the roasted pears and place pear on the sliced baguette.
Cabernet & Cocoa Winter Board
Servings: 6-8
Prep Time: 30 minutes (+ 2 hrs drying time for candied oranges)
Cook Time: 20 minutes
A dramatic, dessert holiday board designed to pair seamlessly with bold Cabernet Sauvignon. Rich dark chocolate, toasted nuts, creamy triple cream brie, and jewel-toned fruits create a wintery spread that's equal parts indulgent and elegant.
Wine Pairing: Chateau Ste. Michelle Indian Wells Cabernet Sauvignon, is an ideal match for this recipe because its plush blackberry and dark cherry flavors mirror the richness of the chocolate.
Ingredients
- For the cocoa pecans:
- 1 cup pecan halves
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- Pinch of salt
- For the candied oranges:
- 1 orange or blood orange, thinly sliced
- ½ cup sugar
- ½ cup water
- 4 oz dark chocolate, melted
- For the board components:
- 1 wheel triple cream brie
- 1 large piece chocolate bark, broken into pieces
- 6 assorted chocolate bon bons or truffles
- ½ cup fig preserves
- 1 ripe pear or apples, sliced
- ½ cup pomegranate arils
- Fresh rosemary sprigs
- Crackers, cookies or biscotti for serving
Instructions
- Prepare pecans: Preheat the oven to 350°F and line a small sheet pan with parchment paper. In a bowl, toss the pecans with maple syrup and a pinch of salt until evenly coated. Spread them out in a single layer on the prepared pan to ensure even toasting. Bake the pecans for 6-8 minutes, stirring once halfway through, until fragrant and lightly caramelized. While still warm, transfer them to a bowl and toss with cocoa powder, coating evenly. The residual heat helps the cocoa adhere. Let cool completely before adding to the board.
- Make and dip candied citrus: In a small saucepan, combine the sugar and water and bring to a gentle simmer, stirring until the sugar dissolves. Once the sugar syrup hits 218-220°F, add the citrus slices in a single layer and simmer for about 20-30 minutes, turning occasionally, until the slices become translucent and slightly glossy and the sugar comes up to 245°F. Remove the slices from the syrup and place them on a wire rack over parchment to dry. Let the oranges cool for about 2 hours. Once tacky but not wet, dip each slice halfway into the melted dark chocolate, allowing any excess to drip off. Place on parchment and let the chocolate set completely.
- Assemble: Start by placing the triple cream brie slightly off-center on a large board or platter to create a natural focal point. Spoon the fig preserves into a small dish or directly onto the board beside the cheese. Arrange the chocolate bark in loose clusters, leaning pieces against each other to create height and visual interest. Fill in the board with small piles of cocoa-dusted pecans and chocolate-dipped citrus, spacing them evenly for balance. Fan the sliced pears in a slightly overlapping pattern, and scatter pomegranate arils throughout. Tuck sprigs of fresh rosemary between components. Add crackers, cookies or biscotti last, placing them where they are easy for guests to grab.
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