• 2 pears, seeded and diced 
  • 1/2 cup canned cranberry sauce 
  • 1/4 cup dried dates, pitted and diced 
  • 1/4 cup Cranberry Pear Rose Vinegar 
  • 1 tablespoon honey 
  • 3 tablespoons Rosemary Olive Oil 
  • 1 large pumpernickel bread boule 
  • 10oz wheel gorgonzola or bleu cheese 
  • Rosemary sprigs for garnish 


  1. Place pears, cranberry sauce, dates, vinegar, and honey in a medium saucepan and stir to combine. Bring to a simmer over medium-low heat, frequently stirring, for 15 minutes or until the pears have softened and the sauce has thickened. Remove from the heat and set aside to cool at room temperature.
  2. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  3. Cut the top off the bread boule and, using the wheel of bleu as a guide, cut out the center of the boule, making sure not to cut through the bottom. Slice slits around the edge of the boule, slicing only 3/4 through.
  4. Place the boule on the prepared baking sheet and brush, inside and out, with olive oil. Place the wheel of bleu inside the boule and place it in the oven.
  5. Bake for 20-25 minutes or until the cheese melts and the boule crisps.
  6. Remove from the oven and place on a platter.
  7. Spoon the pear compote into the bread boule or serve on the side.
  8. Garnish with rosemary sprigs before serving.