Recipe Box, Romaine “Spoons” with Pear Compote

Have you met Miss “Holly Day Stress?”


She crashed our family Christmas party when my MIL was hospitalized right before Christmas…We spent  worrisome days not even knowing  if we were going to have our party until several hours before it began…so I was really scrambling at the last minute.  Time to delegate!


Because many of our guests belong to the sippy cup set,  the menu is all finger food


I wanted to offer the adults something a little more sophisticated than pigs in a blanket and with the help of a couple of my favorite bloggers, I came up with this refreshing canape, sort of a finger food salad bite~

romaine with pear compote

Mary from Home is Where the Boat is recently posted Endive Boats with Pears, Blue Cheese and Walnuts here, and that was on my mind when I went shopping.  My store didn’t have any endive so I substituted organic romaine heart leaves, which are the smaller leaves at the center


Mary suggested sauteing the pears with a little honey if they needed softening


My pears were ripe but I started thinking that if I cooked the pears and added the cheese to melt,  it would help bind the mixture together


AND by cooking the pears, I wouldn’t have to worry about them turning brown


Apple and Pear Chutney was part of Chris’ recent post from the Cafe Sucre Farine, “Festive Fun and Easy Appetizers” here    She brilliantly added orange marmalade with a little Sriracha to her chutney…


No marmalade in the fridge but I did have Fig Spread, so I used that to add interest and melted it with the cheese into the pears


I put the mixture aside to cool and then into the fridge for a few minutes to chill

romaine cups with pear and blue

Then filled each leaf with a generous spoonful  of the pear mixture and garnished with more bleu cheese crumbles

Romaine Spoons with Pear Compote

a refreshing and light appetizer, perfect for balancing out heavier appetizers
Prep Time 20 minutes
Course Appetizer, Salad, Snack
Cuisine American
Servings 20


  • 20 baby romaine leaves [or use larger leaves and cut them into smaller pieces]
  • 2 ripe pears
  • 2 oz bleu cheese crumbles
  • 1/4 cup fig preserves
  • 1 T butter


  • Slice pears, no need to peel, and then cut slices into small chunks. Melt butter in skillet and add pears. Cook and stir several minutes until pears soften and then add bleu cheese and fig preserves and stir until melted together. Remove pan from heat, cool slightly and then refrigerate briefly to congeal mixture.
  • Use the small romaine pieces from the center of romaine or cut larger leaves into smaller pieces. Place a heaping Tablespoon of pear compote into romaine cups. Can be made several hours ahead and refrigerated on a plate until serving. Makes 20 romaine cups.


Leftover Pear Compote can be refrigerated for several days’ and used to top crostini. Broil or microwave for a warm version
Keyword Christmas appetizer, holiday appetizer, light appetizer, pear compote, pears, romaine lettuce, romaine spoons, Thanksgiving

These went fast! A refreshing change from heavier holiday fare, it balanced out the other dishes

pear compote in romaine leaves

I made these several hours before the group arrived and kept them plated and ready in the refrigerator

These would be great any time of year!  Thanks so much Mary and Chris for your holiday help!

holiday appetizer buffet

Note: Leftover Pear Compote can be refrigerated for several days’ and used to top crostini.  Broil or microwave for a warm version

I hope your holidays were non-stressful!

You can see a tutorial for Handpainted Needlepoint canvas here

HollyDayStress canvas,


I will be joining the fabulous parties and blogs on my side bar and:

Between Naps on the Porch

The Scoop

Memories by the Mile

The Style Sisters

12 Responses to “Recipe Box, Romaine “Spoons” with Pear Compote”
  1. Mary says:

    Hi Jenna, Sorry about your poor MIL, I hope she’s on the mend and recovering in the comfort of her home. Not there’s a good time, but December is a horrible month to be hospitalized. My FIL passed away 2 years ago in December and Christmas now is a painful reminder for my MIL and family.

    Love the addition of the fig in your romaine boats! I think I would prefer the the taste of the romaine leaves over the endive and it certainly is easier to come by. Finger food is our preference for entertaining and the holidays too. Love the cute sippy cup crowd 🙂

  2. So glad your party went off without a hitch. Hope MIL is better. I was exploring your site, but I couldn’t find “Holly Day Stress.” I love all your paintings, especially the beach houses!

    • Thanks Ellen, it’s impossible to have everything on my gallery site, but I should update it more often 🙂 Holly Day Stress is an old design, haven’t painted her lately, but she is always popular. I hope to get back to some serious painting after the New Year. Thanks so much for browsing~

  3. Marigene says:

    Yummy, I am always on the look for anything with blue cheese!

  4. chrisscheuer says:

    I love how you took all the ideas and combined them to make something totally unique of your own. I know these were a hit at the party. You would never know you were under stress! Hope your MIL is doing better. Thanks for the link.

  5. Lynn says:

    I’m sorry to hear about your mother-in-law Jenna, I hope she’s feeling much better! Finger foods are the best and um… I’ll sit at the kiddie table if that’s where the pigs in the blanket are:@)

  6. Sorry about your MIL, hope everything is ok. The food sounds lovely! Have a wonderful New Year!

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