Best Poached Pears With Gorgonzola Recipes
POACHED PEARS
Back in 2012, Mark Bittman and Sam Sifton tackled the task of making up a bountiful meal for 15 at a friend's Brooklyn home. "We wanted to impress our guests without driving ourselves crazy. We decided on sturdy and manageable main courses, but we wanted an eye-popping starter and dessert," Mr. Sifton said. These poached pears in port, paired with an orange, almond and olive oil cake, rose to the occasion. Ready in about 45 minutes, and without a lot of fuss over the stove, it's a great way to end a dinner party.
Provided by Mark Bittman And Sam Sifton
Categories dessert
Time 45m
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 52 grams
PEAR & GORGONZOLA CROSTINI
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium
POACHED PEARS WITH GORGONZOLA
Number Of Ingredients 8
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.
Nutrition Facts : Nutritional Facts Serves
MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD
A Peter Gordon recipe. I made it last week and it was so delicious! The smell of the spices as they're cooking is amazing! Only problem is if you haven't got a lot of the spices already it can work out a bit expensive - but you will not be disappointed. Makes a 'posh' starter for a dinner party.
Provided by Jan-Luvs2Cook
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 651.5, Fat 9.7, SaturatedFat 6.2, Cholesterol 25, Sodium 472.3, Carbohydrate 117.2, Fiber 1.9, Sugar 109.9, Protein 7.9
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