Pear Apple Gorgonzola Tart With Frangelico Balsamic Reduction Recipes

GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP

Steps:

• In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.

PEAR GORGONZOLA TART WITH CARAMELIZED ONIONS AND PECANS

Steps:

• Lay puff pastry flat on the baking sheet.
• Crack egg into a a small bowl and beat.
• Brush the egg along the edges of the puff pastry.
• Lay pear slices evenly in three rows.
• In a medium frying pan melt butter on a medium low heat.
• Add in the onion and turn the heat up to medium. Cook the onions stirring occasionally until the onions are translucent and brown in color.
• Evenly distribute the onions on top of the pears.
• Sprinkle the Gorgonzola cheese and pecans evenly on top of the pears and onions.
• Bake at 400F for 15 minutes until edges are golden.
• Serve warm.

PEAR & APPLE GORGONZOLA TART WITH FRANGELICO & BALSAMIC REDUCTION

Steps:

• 1. . Spray tart pan with cooking spray. Sprinkle some flour on a surface and on a rolling pin. Roll out thin the slices of the dough and place into the tart pan shaping up the sides and into the curves of the pan and on the bottom of the pan.
• 2. In medium saucepan over medium heat, combine chopped pears, apples, frangelico and water. Cook for 5-7 minutes. Drain off liquid--about 1/2 cup. This will be used for the reduction sauce.
• 3. Scoop some of the chopped apple/pear mixture over the dough. Combine the sugar & cinnamon. Sprinkle about half of the sugar/cinammon mixture over the apples/pears. Then layer (overlapping) fresh thinly sliced pears. Sprinkle the remaining sugar mixture. Add some of the crumbled gorgonzola on top of the fresh pears. Top with with several slices of butter.
• 4. Bake in pre-heated 375 oven. COVER surface of tart loosely with foil for about 18 minutes. Remove foil and turn to broil just to make the top golden brown. Remove tart from oven and let rest for about 15 minutes.
• 5. REDUCTION SAUCE: 1/2 cup apple/pear juice (that was reserved) 1/2 cup blueberry juice 1/3 cup frangelico 1/3 cup balsamic REDUCTION SAUCE: Combine into small saucepan and bring to boil for about 7 minutes. Reduce heat to simmer boil for another 12-15 minutes. Remove from heat. Liquid should reduce to about half its volume and thicken. Use as drizzle for serving.

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
• In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
• Add the walnuts and stir to coat.
• Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
• Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
• Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
• Bake at 225 for 1 hour. Stir every 15 minutes.
• Remove from the oven and let cool completely.
• In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
• Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
• Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
• Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
• Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
• Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

GORGONZOLA PEAR TARTLETS

Steps:

• In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.