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Poached Pears with Gorgonzola |
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Serves: 4 Print this Recipe(Pere al Gorgonzola) Category: Fruit Desserts The spicy flavor of gorgonzola cheese blended to a smooth cream is a savory complement to these pears poached in a lemony white-wine syrup. A sprinkling of pistachios adds a bright touch of color. Anjou, Bartlett, and Bosc pears are my favorite varieties for poaching, because their slender shape allows them to cook through evenly. Poached pears hold their shape better when the fruit are not too ripe. 2 cups dry white wine 2 tablespoons fresh lemon juice 3/4 cup sugar 2 strips lemon zest (2-inch each) 4 pears, such as Anjou, Bartlett, or Bosc 4 ounces gorgonzola cheese 2 tablespoons ricotta, mascarpone, or heavy cream 2 tablespoons chopped pistachio nuts 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. Poached Pears with Gorgonzola comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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