Poached Pears With Gorgonzola Recipes

MARSALA HONEY PEARS WITH GORGONZOLA

Marsala Honey Pears with Gorgonzola image

With all due respect to De Gaulle and his countrymen, I would happily forgo each and every one of France's 246 cheeses for 1 wedge of gorgonzola. For me, it is the king of cheeses, the queen of cheeses, the grand empress of cheeses. This dish is my way of paying respects to it, although I own I am perfectly happy to eat it all alone (both me and the cheese). If you want cheese at the end of a dinner party, then this is the way to do it. And while it's not an Italian recipe, it is entirely Italian in inspiration. For me it's Autumn in Milan cast in food.

Provided by Nigella Lawson : Food Network

Categories dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

Steps:

While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.

PEAR, GORGONZOLA AND MESCLUN SALAD

Pear, Gorgonzola And Mesclun Salad image

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 5

Ingredients

4 large pears, about 2 pounds
4 tablespoon lemon juice
6 ounces Gorgonzola or other creamy blue cheese
12 cups mixed greens, washed, dried and torn into bite-size pieces
1 to 1 1/2 cups any vinaigrette

Steps:

Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 8 grams

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