Lyman’s Stuffed Pears

August 31, 2020


4 bosc Pears (core out the center)

1 cup Blue cheese (crumbled)

1 cup sliced almonds

¼ cup fine chopped vidalia onion

3 garlic cloves minced

1 tsp worcestershire sauce

¼ tsp fresh chopped sage





Preheat the oven to 375f.  Place the pears standing upright in a greased muffin pan.  Combine the remaining ingredients in a mixing bowl. Work it with your hands until it is evenly mixed and starts to clump together.  Fill the hollow cores of the pears up to the top.

Bake for 20 minutes until the filling starts to bubble over the top.  

Serve over salad green drizzled with a little balsamic vinegar and extra virgin olive oil.





Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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