Roasted Turkey Breast with Gorgonzola, Baked Pears and Toasted Pecans

Roasted Turkey Breast with Gorgonzola, Baked Pears and Toasted Pecans

Host the perfect family dinner with a show stopping main dish that will be sure to impress. Try topping your turkey with this beautiful balance of sweetness and richness with the combination of crisp pears and punchy gorgonzola cheese.

Roasted Turkey Breast with Gorgonzola, Baked Pears and Toasted Pecans

Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4


  • 3 ripe but firm Anjou pears
  • 3 lemons Freshly squeezed lemon juice
  • 85 g coarsely crumbled gorgonzola cheese
  • 1/4 cup 60g dried cranberries
  • 1/4 cup 60g pecans, toasted and chopped
  • 1/2 cup 120ml apple cider
  • 3 tablespoons 45ml chicken stock
  • 1/3 cup 80g light brown sugar, lightly packed
  • 1/4 cup 60ml good olive oil
  • 250 g baby arugula
  • 1 large (500g roasted turkey breast sliced)
  • Kosher salt


Preheat the oven to 375°F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled gorgonzola, dried cranberries and pecans together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, chicken stock, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula and turkey among 4 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Pair with Molson Canadian 67 or other light beers. The subtle fruit tones of Molson Canadian 67 resonate beautifully with the pears and the light refreshing flavour cuts through the richness of the gorgonzola cheese.

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