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
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.
FRESH PEARS WITH GORGONZOLA, HONEY, AND WALNUTS
For a simple yet sophisticated DIY dessert, serve cut-up fruit alongside cheese, nuts, and a small bowl of honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Arrange pears, cheese, walnuts, and a small bowl of honey on a serving board. To serve, smear spears of pear with cheese, walnut, and a drizzle of honey.
GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY
Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples
Provided by GoldsmithLissa
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill for direct and indirect heat cooking.
- Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
- Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
- Mound 1 Tbs. cheese in cavity of each half.
- Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
- Serve drizzled with honey. Garnish with crushed nuts.
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
GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD
An easier version of a Cuisinart recipe. I believe this recipe is as good as the quality of your vinaigrette.
Provided by gailanng
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and oil your grill grate. Turn on and heat to medium high heat.
- Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
- In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
- Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
- When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.
Nutrition Facts : Calories 165.3, Fat 7.5, SaturatedFat 2, Cholesterol 6.3, Sodium 124.6, Carbohydrate 24, Fiber 4.4, Sugar 16.2, Protein 3.9
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