Poached Pears With Gorgonzola Recipes

MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD

Steps:

• The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
• The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
• Cut the chill in half.
• Chop the basil, chives and spring onions and put to one side.
• Thinly pare the zest from the two lemons.
• The pears should be firm cooking pears such as Comice.
• Peel the pears but leave the stalks on and keep them whole.
• You will need a saucepan just large enough to hold the pears.
• Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
• Bring to the boil then simmer for 5 minutes.
• Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
• When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
• The liquid should be a spicy syrup.
• When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
• Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
• Arrange some salad leaves on 6 serving plates and place a pear on each.
• Add a spoonful of the cheese and a little of the spicy syrup and serve.

POACHED PEARS WITH GORGONZOLA

Steps:

• 1 In a medium saucepan, combine the wine, lemon juice, sugar, and lemon zest. Bring to a simmer and cook for 10 minutes. 2 Meanwhile, peel the pears and cut them in half lengthwise. Remove the cores. 3 Slip the pears into the wine syrup and cook until tender when pierced with a knife, about 10 minutes. Let cool. 4 With a slotted spoon, transfer two pear halves to each serving dish, cored-side up. Drizzle the syrup around the pears. 5 In a small bowl, mash the gorgonzola with the ricotta to make a smooth paste. Scoop some of the cheese mixture into the cored space of each pear half. Sprinkle with the pistachios. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.