Marsala Honey Pears With Gorgonzola Recipe 355

Steps:

• Heat the oil in a large frying pan over a medium heat. Cut the pears into eighths, leaving the skin and core on. Fry the pears for 3-4 minutes on each side, or until softened. Meanwhile, whisk the Marsala and honey together in a cup or small bowl. Add the Marsala mixture to the pears and allow to bubble and become syrupy. Transfer the pears to a large serving plate, reserving the syrupy mixture in the pan. Add the walnuts to the same pan and stir fry them for about a minute, or until they are slightly darkened and sticky all over. To serve, transfer the walnuts to the serving plate along with any remaining pan juices and place the gorgonzola onto the plate.

Steps:

• Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
• Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
• Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

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.

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.