Fresh Pears With Gorgonzola Honey And Walnuts Recipes

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

Ingredients

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.

PEARS WITH MAPLE WALNUTS AND GORGONZOLA

Pears with Maple Walnuts and Gorgonzola image

Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

1 1/4 teaspoons granulated sugar
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 cup coarsely chopped walnuts
4 ripe red Bartlett pears, halved lengthwise, cored, and cut into wedges
8 ounces Gorgonzola dolce, room temperature

Steps:

Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat.
Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack.
To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter.

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