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Recipes by Polly, 160 Boulevard NE, East Atlanta, GA (2025)

09/26/2025

Delicious Tilapia with Guajillo Garlic Cream
Ingredients:

4 Tilapia fillets (about 150-180g each) (tilapia fillets)
2 Guajillo chilies, dried (dried guajillo chilies)
3 cloves Garlic, minced (minced garlic cloves)
1/2 cup Heavy cream (heavy cream)
1/4 cup Chicken broth (chicken broth)
2 tablespoons Unsalted butter (unsalted butter)
1 tablespoon Olive oil (olive oil)
1/2 teaspoon Cumin powder (cumin powder)
1/4 teaspoon Smoked paprika (smoked paprika)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)
Fresh cilantro, chopped, for garnish (freshly chopped cilantro, for garnish)
Lime wedges, for serving (lime wedges, for serving)

Preparation:

1. Rehydrate the guajillo chilies: Remove the stems and seeds from the guajillo chilies. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15-20 minutes, or until softened. Drain and set aside.
2. Prepare the guajillo garlic cream: In a blender, combine the rehydrated guajillo chilies, minced garlic, heavy cream, chicken broth, cumin powder, and smoked paprika. Blend until smooth. Season with salt and pepper to taste.
3. Cook the tilapia: Pat the tilapia fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
4. Heat the butter and olive oil in a large skillet or pan over medium-high heat. Once the butter is melted and shimmering, carefully place the tilapia fillets in the pan. Do not overcrowd the pan; cook in batches if necessary.
5. Cook for 3-4 minutes per side, or until the tilapia is golden brown and flakes easily with a fork. Remove the cooked tilapia from the pan and set aside on a plate.
6. Finish the sauce: Reduce the heat to medium-low. Pour the guajillo garlic cream sauce into the same skillet. Bring to a gentle simmer, stirring occasionally, and cook for 3-5 minutes, or until the sauce has thickened slightly.
7. Return the cooked tilapia fillets to the pan, nestling them into the sauce. Spoon some of the sauce over the fish to coat.
8. Garnish and serve: Garnish with freshly chopped cilantro and serve immediately with lime wedges on the side.

Prep Time: 25 minutes (including chili rehydration)

Cooking Time: 15-20 minutes

Serves: 4

Note: For a spicier kick, you can add a pinch of cayenne pepper to the sauce. If you prefer a milder flavor, reduce the number of guajillo chilies or remove more of the seeds. This dish pairs wonderfully with rice, quinoa, or steamed vegetables.

09/26/2025

Delicious Grilled Shrimp Skewers with Sweet Chili Glaze
Ingredients:

500g Large shrimp, peeled and deveined, tails on (large shrimp, peeled and deveined, tails on)
2 tablespoons Sweet chili sauce (sweet chili sauce)
1 tablespoon Soy sauce (low-sodium preferred) (soy sauce)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
1 teaspoon Grated fresh ginger (fresh ginger, grated)
1 clove Garlic, minced (garlic clove, minced)
1 tablespoon Olive oil (olive oil)
1/4 teaspoon Red pepper flakes (optional, for extra heat) (red pepper flakes - optional)
Wooden or metal skewers (wooden or metal skewers)
Fresh cilantro, chopped, for garnish (freshly chopped cilantro, for garnish)

Preparation:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
2. In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, grated ginger, minced garlic, olive oil, and red pepper flakes (if using). This will be your marinade and glaze.
3. Add the peeled and deveined shrimp to the bowl with the marinade. Toss gently to ensure all the shrimp are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 30 minutes. Do not marinate for too long, as the lime juice can start to "cook" the shrimp.
4. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Thread the marinated shrimp onto the soaked skewers. Try to thread them so they are relatively flat and will cook evenly.
6. Place the shrimp skewers on the preheated grill. Grill for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. You can brush them with any remaining marinade during the last minute of grilling to enhance the glaze.
7. Remove the grilled shrimp skewers from the grill.
8. Garnish with fresh chopped cilantro and serve immediately.

Prep Time: 15 minutes (plus 20-30 minutes marinating time)

Cooking Time: 4-6 minutes

Serves: 4

Note: For a spicier glaze, add more red pepper flakes or a dash of sriracha to the marinade. These skewers are fantastic served with a side of steamed rice or a fresh green salad. You can also add bell pepper or onion pieces to the skewers for extra flavor and color.

09/26/2025

Delicious Crab Cakes with Avocado-Lime Dressing
Ingredients:

450g Lump crab meat, picked over for shells (lump crab meat, picked over for shells)
1/2 cup Panko breadcrumbs (Panko breadcrumbs)
1/4 cup Mayonnaise (mayonnaise)
1 Large egg, lightly beaten (large egg, lightly beaten)
1 tablespoon Dijon mustard (Dijon mustard)
1 tablespoon Fresh parsley, chopped (freshly chopped parsley)
1 teaspoon Old Bay seasoning (Old Bay seasoning)
1/2 teaspoon Worcestershire sauce (Worcestershire sauce)
1/4 teaspoon Salt (salt)
1/4 teaspoon Black pepper (black pepper)
2 tablespoons Vegetable oil, for frying (vegetable oil, for frying)

For the Avocado-Lime Dressing:

1 Medium avocado, ripe (ripe medium avocado)
1/4 cup Mayonnaise (mayonnaise)
2 tablespoons Fresh lime juice (freshly squeezed lime juice)
1 tablespoon Fresh cilantro, chopped (freshly chopped cilantro)
1 clove Garlic, minced (minced garlic clove)
1/4 teaspoon Salt (salt)
Pinch of black pepper (pinch of black pepper)

Preparation:

1. In a large bowl, gently combine the picked crab meat, Panko breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, Worcestershire sauce, salt, and black pepper. Be careful not to overmix, as this can break up the crab meat too much.
2. Form the mixture into 8 equal patties, about 1-inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
3. While the crab cakes are chilling, prepare the Avocado-Lime Dressing: In a small food processor or blender, combine the ripe avocado, mayonnaise, fresh lime juice, chopped cilantro, minced garlic, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
4. Heat the vegetable oil in a large non-stick skillet over medium heat.
5. Carefully place the crab cakes in the hot oil, making sure not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and heated through. You may need to cook them in batches.
6. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the crab cakes immediately with a generous dollop of the Avocado-Lime Dressing.

Prep Time: 20 minutes (plus 30 minutes chilling time)

Cooking Time: 10-15 minutes

Serves: 4

Note: For an extra crispy exterior, you can lightly dredge the formed crab cakes in additional Panko breadcrumbs before frying. If you prefer baking, bake the crab cakes at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden brown. You can also add a pinch of cayenne pepper to the crab cake mixture for a little kick.

09/26/2025

Delicious Fried Fish Fillets with Creamy Jalapeño Dip

Ingredients:

**For the Fish Fillets:**
500g White fish fillets (such as cod, tilapia, or basa), patted dry (white fish fillets, patted dry)
1 cup All-purpose flour (all-purpose flour)
1 tsp Paprika (paprika)
1/2 tsp Garlic powder (garlic powder)
1/4 tsp Cayenne pepper (optional, for a kick) (cayenne pepper - optional)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)
2 Large eggs, beaten (large eggs, beaten)
1 cup Panko breadcrumbs (Panko breadcrumbs)
Vegetable oil, for frying (vegetable oil, for frying)

**For the Creamy Jalapeño Dip:**
1/2 cup Mayonnaise (mayonnaise)
1/4 cup Sour cream (sour cream)
1-2 Pickled jalapeño peppers, finely minced (adjust to taste) (pickled jalapeño peppers, finely minced)
1 tbsp Fresh lime juice (freshly squeezed lime juice)
1 tbsp Fresh cilantro, chopped (freshly chopped cilantro)
1/2 clove Garlic, minced (garlic, minced)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)

Preparation:

**For the Creamy Jalapeño Dip:**
1. In a small bowl, combine the mayonnaise, sour cream, minced pickled jalapeños, fresh lime juice, chopped cilantro, and minced garlic.
2. Mix well until all ingredients are thoroughly combined.
3. Season with salt and freshly ground black pepper to taste.
4. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

**For the Fish Fillets:**
1. Pat the fish fillets very dry with paper towels. This helps ensure a crispy crust.
2. Set up a dredging station:
* In a shallow dish, combine the all-purpose flour, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well.
* In a second shallow dish, pour the beaten eggs.
* In a third shallow dish, place the Panko breadcrumbs.
3. Dredge each fish fillet: first, coat evenly in the seasoned flour, shaking off any excess.
4. Next, dip the floured fillet into the beaten eggs, allowing any excess to drip off.
5. Finally, coat the fillet thoroughly with Panko breadcrumbs, pressing gently to ensure they adhere.
6. Heat about 1 inch of vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped in.
7. Carefully place 2-3 fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
8. Using a slotted spoon or tongs, transfer the fried fish fillets to a wire rack lined with paper towels to drain excess oil.
9. Repeat with the remaining fish fillets.

10. Serve the hot, crispy fried fish fillets immediately with the chilled creamy jalapeño dip on the side.

Prep Time: 20 minutes
Cooking Time: 10-15 minutes (frying the fish)

Serves: 2-3

Note: For a healthier option, you can bake the breaded fish fillets in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and cooked through. Adjust the amount of jalapeños in the dip according to your spice preference. A squeeze of fresh lime over the fried fish before serving also adds a lovely brightness.

09/26/2025

Delicious Poached Lobster in Citrus Butter Sauce
Ingredients:

2 (1 ½ lb) Live lobsters (live lobsters)
1/2 cup Unsalted butter (unsalted butter)
2 tablespoons Fresh lemon juice (freshly squeezed lemon juice)
1 tablespoon Fresh orange juice (freshly squeezed orange juice)
1 teaspoon Lemon zest (lemon zest)
1/2 teaspoon Orange zest (orange zest)
1/4 cup Dry white wine (dry white wine)
1 Shallot, finely minced (shallot, finely minced)
1 sprig Fresh thyme (fresh thyme)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)
Fresh parsley, chopped, for garnish (freshly chopped parsley, for garnish)

Preparation:

1. Bring a large pot of salted water to a rolling boil. Carefully plunge the live lobsters headfirst into the boiling water. Cook for 8-10 minutes, or until the shells are bright red.
2. Remove the lobsters from the pot and immediately transfer them to an ice bath to stop the cooking process. Once cooled, twist off the tails and claws. Using kitchen shears, carefully cut along the underside of the lobster tail and remove the meat. Crack the claws and knuckles to extract the meat. Cut the lobster meat into bite-sized pieces.
3. In a medium saucepan, melt the unsalted butter over medium-low heat. Add the minced shallot and cook until softened, about 2-3 minutes.
4. Pour in the dry white wine, fresh lemon juice, fresh orange juice, lemon zest, orange zest, and add the fresh thyme sprig. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
5. Add the prepared lobster meat to the citrus butter sauce. Gently poach the lobster for 2-3 minutes, just until heated through. Be careful not to overcook, as this can make the lobster tough.
6. Remove the thyme sprig. Season the sauce with salt and freshly ground black pepper to taste.
7. Divide the poached lobster and citrus butter sauce among serving plates. Garnish generously with fresh chopped parsley.
8. Serve immediately with crusty bread for dipping, if desired.

Prep Time: 20 minutes (not including lobster cooking time)

Cooking Time: 20-25 minutes

Serves: 2

Note: For an extra touch of richness, you can whisk in a tablespoon of heavy cream at the end of the sauce preparation. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. This dish pairs beautifully with a light, crisp white wine.

09/26/2025

Delicious Elote (Street Corn) with Brie and Macha Sauce
Ingredients:

4 Ears of fresh corn, husked (fresh corn, husked)
100g Brie cheese, rind removed and crumbled (brie cheese, crumbled)
2 tablespoons Mayonnaise (mayonnaise)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
1/2 teaspoon Smoked paprika (smoked paprika)
1/4 teaspoon Chili powder (chili powder)
2 tablespoons Macha sauce (macha sauce)
2 tablespoons Fresh cilantro, chopped (freshly chopped cilantro)
Salt, to taste (salt, to taste)

Preparation:

1. Preheat your grill to medium-high heat. If you don't have a grill, you can boil the corn for 5-7 minutes until tender-crisp.
2. Grill the husked corn directly on the grates for 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred in spots.
3. While the corn is grilling, prepare the creamy base. In a small bowl, combine the mayonnaise, fresh lime juice, smoked paprika, and chili powder. Mix well until smooth.
4. Once the corn is grilled, carefully remove it from the grill.
5. Spread a generous layer of the seasoned mayonnaise mixture evenly over each ear of corn.
6. Crumble the brie cheese over the mayonnaise-coated corn, pressing gently so it adheres.
7. Drizzle the macha sauce generously over the brie and corn.
8. Sprinkle with freshly chopped cilantro and a pinch of salt to taste.
9. Serve immediately.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Note: For an extra kick, you can add a pinch of cayenne pepper to the mayonnaise mixture. If you can't find macha sauce, a good quality chili oil can be a suitable substitute. Feel free to adjust the amount of brie and macha sauce to your liking.

09/26/2025

Delicious Camarones al Mojo with Mango Salsa

Ingredients:

**For the Camarones al Mojo:**
500g Large shrimp, peeled and deveined (large shrimp, peeled and deveined)
4 tablespoons Unsalted butter (unsalted butter)
4 cloves Garlic, minced (garlic, minced)
1/2 teaspoon Red pepper flakes (optional) (red pepper flakes - optional)
2 tablespoons Fresh lime juice (freshly squeezed lime juice)
2 tablespoons Fresh cilantro, chopped (freshly chopped cilantro)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)

**For the Mango Salsa:**
1 Large ripe mango, diced (large ripe mango, diced)
1/4 Red onion, finely diced (red onion, finely diced)
1/4 cup Fresh cilantro, chopped (freshly chopped cilantro)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
1/2 Jalapeño, seeded and minced (optional) (jalapeño, seeded and minced - optional)
Pinch of salt (salt)

Preparation:

**For the Mango Salsa:**
1. In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, fresh lime juice, and minced jalapeño (if using).
2. Gently stir to combine all ingredients.
3. Season with a pinch of salt. Taste and adjust seasoning if needed. Set aside to allow flavors to meld.

**For the Camarones al Mojo:**
1. Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and black pepper.
2. In a large skillet over medium heat, melt the unsalted butter.
3. Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
5. Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro. Toss gently to coat the shrimp.

**To Serve:**
1. Arrange the cooked Camarones al Mojo on a serving platter or individual plates.
2. Spoon a generous amount of the fresh Mango Salsa over the shrimp.
3. Serve immediately.

Prep Time: 20 minutes

Cooking Time: 8-10 minutes

Serves: 2-3

Note: For a spicier kick, you can increase the amount of red pepper flakes in the shrimp and jalapeño in the salsa. This dish pairs wonderfully with a side of white rice or warm tortillas. If you don't have fresh mango, you can use frozen mango (thawed) for the salsa, though fresh is always preferred for the best texture and flavor.

09/26/2025

Delicious Garlic-Lime Lobster Tails with Cilantro Cream
Ingredients:

4 Lobster tails (about 4-5 oz each), thawed if frozen (lobster tails, thawed)
2 tablespoons Unsalted butter, melted (unsalted butter, melted)
2 cloves Garlic, minced (garlic, minced)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
1/2 teaspoon Smoked paprika (smoked paprika)
Salt and freshly ground black pepper, to taste (salt and freshly ground black pepper, to taste)

For the Cilantro Cream:
1/2 cup Sour cream (sour cream)
1/4 cup Fresh cilantro, finely chopped (freshly chopped cilantro)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
Pinch of salt (salt)

Preparation:

1. Preheat your oven to 400°F (200°C).
2. Prepare the lobster tails: Using kitchen shears, carefully cut down the center of the top shell of each lobster tail, from the wide end down to the tail fan, being careful not to cut through the meat. Gently pry open the shell and lift the lobster meat out, resting it on top of the shell.
3. In a small bowl, whisk together the melted butter, minced garlic, 1 tablespoon lime juice, smoked paprika, salt, and black pepper.
4. Brush the lobster meat generously with the butter mixture.
5. Place the prepared lobster tails on a baking sheet.
6. Bake for 10-12 minutes, or until the lobster meat is opaque and cooked through. Be careful not to overcook, as it can become tough.
7. While the lobster is baking, prepare the cilantro cream: In another small bowl, combine the sour cream, finely chopped cilantro, 1 tablespoon lime juice, and a pinch of salt. Stir until well combined.
8. Once the lobster tails are cooked, remove them from the oven.
9. Serve the garlic-lime lobster tails immediately with a dollop of cilantro cream on the side.

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Serves: 2-4

Note: For a spicier kick, add a pinch of red pepper flakes to the butter mixture. If you don't have fresh cilantro, you can use dried cilantro, but you'll need less (about 1/2 teaspoon). You can also grill the lobster tails instead of baking them for a smoky flavor. Just make sure to brush them with the butter mixture frequently to prevent drying out.

09/26/2025

Delicious Fresh Melon Salad with Mint and Lime
Ingredients:

500g Mixed melon, cubed (cantaloupe, honeydew, watermelon, cubed)
2 tablespoons Fresh mint leaves, thinly sliced (fresh mint leaves, thinly sliced)
1 tablespoon Fresh lime juice (freshly squeezed lime juice)
1 teaspoon Honey or maple syrup (optional) (honey or maple syrup, optional)
Pinch of salt (pinch of salt)

Preparation:

1. In a large bowl, combine the cubed mixed melon.
2. Add the thinly sliced fresh mint leaves to the bowl with the melon.
3. Drizzle the fresh lime juice over the melon and mint.
4. If desired, add the honey or maple syrup for a touch of sweetness.
5. Sprinkle with a pinch of salt to enhance the flavors.
6. Gently toss all the ingredients together until well combined.
7. Serve immediately, or chill for at least 15 minutes for a more refreshing experience.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Serves: 2-3

Note: For an extra burst of flavor, you can add a sprinkle of chili flakes or a pinch of finely grated ginger. This salad is also wonderful with a spoonful of plain Greek yogurt or a scoop of vanilla ice cream for a delightful dessert. Feel free to experiment with other fruits like berries or kiwi for added color and taste.

09/26/2025

Delicious Fig and Goat Cheese Toast with Honey

Ingredients:

2 slices Sourdough bread, lightly toasted (sourdough bread, lightly toasted)
50g Fresh goat cheese, softened (fresh goat cheese, softened)
3-4 Fresh figs, thinly sliced (fresh figs, thinly sliced)
1 tablespoon Honey, for drizzling (honey, for drizzling)
1 tablespoon Balsamic glaze (optional) (balsamic glaze - optional)
1 teaspoon Fresh thyme leaves, for garnish (fresh thyme leaves, for garnish)
Pinch of freshly ground black pepper (pinch of freshly ground black pepper)

Preparation:

1. Lightly toast the sourdough bread until golden brown and slightly crispy.
2. While the toast is still warm, spread the softened goat cheese evenly over each slice.
3. Arrange the thinly sliced fresh figs artfully over the goat cheese.
4. Drizzle generously with honey.
5. If desired, add a touch of balsamic glaze for an extra layer of flavor.
6. Garnish with fresh thyme leaves and a pinch of freshly ground black pepper.
7. Serve immediately as a delightful appetizer or light snack.

Prep Time: 5 minutes

Cooking Time: 2-3 minutes (for toasting bread)

Serves: 1-2

Note: For an extra crunch, you can lightly toast some chopped walnuts or pecans and sprinkle them over the toast before serving. If fresh figs are not in season, you can use dried figs, rehydrated in warm water for a few minutes, then sliced. This toast pairs wonderfully with a glass of crisp white wine or a cup of herbal tea.

09/26/2025

Delicious Apple Salad with Honey, Lemon & Nuts
Ingredients:

2 Medium apples, cored and diced (medium apples, cored and diced)
50g Walnuts, roughly chopped (walnuts, roughly chopped)
50g Pecans, roughly chopped (pecans, roughly chopped)
2 tablespoons Dried cranberries (dried cranberries)
1 tablespoon Fresh lemon juice (freshly squeezed lemon juice)
2 tablespoons Honey (honey)
1/4 teaspoon Ground cinnamon (ground cinnamon)
Pinch of salt (salt)

Preparation:

1. In a large bowl, combine the diced apples, chopped walnuts, chopped pecans, and dried cranberries.
2. In a small separate bowl, whisk together the fresh lemon juice, honey, ground cinnamon, and a pinch of salt until well combined.
3. Pour the dressing over the apple mixture.
4. Gently toss the salad until all the ingredients are evenly coated with the dressing.
5. Serve immediately or chill for 15-20 minutes for enhanced flavors.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Serves: 2-3

Note: For a creamier texture, you can add 1-2 tablespoons of Greek yogurt or a dollop of whipped cream. Feel free to experiment with other nuts like almonds or cashews. A sprinkle of fresh mint or a dash of nutmeg can also elevate the flavors. This salad is a perfect light dessert or a refreshing side dish.

09/25/2025

Delicious Roasted Pears with Cheese and Agave Glaze
Ingredients:

2 Ripe but firm pears, such as Bosc or Anjou (ripe but firm pears, such as Bosc or Anjou)
50g Crumbled goat cheese or blue cheese (crumbled goat cheese or blue cheese)
2 tablespoons Agave nectar (agave nectar)
1 tablespoon Butter, melted (melted butter)
1/4 teaspoon Ground cinnamon (ground cinnamon)
2 tablespoons Chopped walnuts or pecans (chopped walnuts or pecans)
Fresh mint leaves, for garnish (optional) (fresh mint leaves, for garnish - optional)

Preparation:

1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. Wash the pears thoroughly. Carefully cut each pear in half lengthwise and, using a small spoon or melon baller, scoop out the core and seeds.
3. In a small bowl, whisk together the melted butter and ground cinnamon.
4. Place the pear halves cut-side up on the prepared baking sheet. Brush the cut surfaces of the pears generously with the butter-cinnamon mixture.
5. Roast the pears in the preheated oven for 15-20 minutes, or until they are tender when pierced with a fork but still hold their shape.
6. Remove the pears from the oven. Carefully fill the cored center of each pear half with the crumbled goat cheese or blue cheese.
7. Drizzle each pear half with agave nectar.
8. Sprinkle the chopped walnuts or pecans over the cheese-filled pears.
9. Return the pears to the oven for another 5-7 minutes, or until the cheese is slightly warmed and the nuts are lightly toasted.
10. Carefully transfer the roasted pears to serving plates. Garnish with fresh mint leaves, if desired.
11. Serve warm and enjoy!

Prep Time: 10 minutes

Cooking Time: 20-27 minutes

Serves: 2

Note: For an extra touch of sweetness, you can add a pinch of brown sugar to the butter-cinnamon mixture before roasting. If you prefer a different cheese, feta or even a creamy brie would also work wonderfully. This dish is fantastic as a light dessert, a sophisticated appetizer, or even for breakfast alongside some yogurt.

Recipes by Polly

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

09/26/2025

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