Best Roasted Rosemary Gorgonzola Pears Recipes

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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

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.

BAKED PEARS WITH ROSEMARY, GORGONZOLA CHEESE AND PORT



Baked Pears with Rosemary, Gorgonzola Cheese and Port image

Categories     Cheese     Fruit     Herb     Dessert     Bake     Low Fat     Pear     Pecan     Port     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

1 large ripe pear, halved, cored
1 tablespoon firmly packed dark brown sugar
1/2 teaspoon chopped fresh rosemary
2 tablespoons crumbled Gorgonzola cheese (about 3/4 ounce)
2 tablespoons ruby Port

Steps:

  • Preheat oven to 400°F. Sprinkle each pear half with brown sugar and rosemary, dividing evenly. Arrange pears in glass pie plate. Bake until tender and golden, about 20 to 30 minutes. Sprinkle half of cheese over each. Bake until cheese melts, approximately 5 minutes.
  • Place pears on plates. Spoon 1 tablespoon of Port over each and serve.

GORGONZOLA-PEAR TOASTS



Gorgonzola-Pear Toasts image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 40 pieces

Number Of Ingredients 7

1 baguette, cut into 1/4-inch-thick slices
2 tablespoons extra-virgin olive oil
1 8-ounce package cream cheese
4 ounces crumbled gorgonzola cheese
2 15-ounce cans sliced pears in juice, drained
1/2 cup candied pecans, chopped
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
  • Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.

ROASTED ROSEMARY-GORGONZOLA PEARS



Roasted Rosemary-Gorgonzola Pears image

Delicious pears roasted with cheese and herbs filling for hot appetizers that are ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 50m

Yield 8

Number Of Ingredients 7

4 unpeeled ripe firm pears, cut in half lengthwise, cored*
1 tablespoon olive or vegetable oil
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground pepper
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/3 cup finely crumbled Gorgonzola cheese
1/4 cup chopped walnuts, toasted

Steps:

  • Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
  • Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

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