Poached Pears With Gorgonzola Recipes

Steps:

• Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
• Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
• Let pears cool in the liquid.
• Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

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.

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.