MARSALA HONEY PEARS WITH GORGONZOLA
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
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.
ROASTED ROSEMARY-GORGONZOLA PEARS
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
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
GORGONZOLA, PEARS AND WALNUTS ON BAGUETTE
Provided by Ira Freehof
Categories Sandwich Cheese Fruit Nut Bake Back to School Blue Cheese Pear Walnut Fall
Yield Makes 4 sandwiches
Number Of Ingredients 4
Steps:
- Cut each baguette in half lengthwise and then in half widthwise (you will now have 4 top and 4 bottom slices). Distribute pear slices evenly over the 4 bottom slices of bread. Crumble walnut pieces evenly over the pears. Crumble gorgonzola evenly over the pear-walnut combination. Place top half of bread on each of the bottom halves. Wrap in foil and place in 350°F. oven for 3-5 minutes or until cheese melts.
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