½ ripe pear per serving
2 tbls blue cheese (I prefer cabreles), crumbled per serving
2 tsp dried cherries per serving
2-3 tbls Port or apple cider per serving
Peel pears. Divide in half lengthwise. Core pears, enlarging cavity slightly. Brush with lemon juice to prevent discoloration.
Toss the cheese and cherries in a bowl so they’re mixed evenly. Put half pear on a rectangle of greased foil. Fill the cavities with a couple of tablespoonfuls of the cheese/cherry mixture.
Seal the top and one side of the packet. Add the Port or apple cider through the open end and seal well.
Cook over hot coals, 25-30 minutes. Do not turn.
This article is part of our "Camp Cooking" series. Foil Cooking Tips