Pear Apple Gorgonzola Tart With Frangelico Balsamic Reduction Recipes
PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
PEAR & APPLE GORGONZOLA TART WITH FRANGELICO & BALSAMIC REDUCTION
No matter how much you just love to cook, sometimes you need inspiration and ideas...well, actually, a lot of the time! So when one of my FB foodies posted a really good-lookin' French Tomato Tart, I decided that the fresh apples and pears I had along w/a few fresh pears would become the French Pear & Apple Gorgonzola Tart! I...
Provided by Ally Phillips
Categories Fruit Desserts
Time 40m
Number Of Ingredients 10
Steps:
- 1. . Spray tart pan with cooking spray. Sprinkle some flour on a surface and on a rolling pin. Roll out thin the slices of the dough and place into the tart pan shaping up the sides and into the curves of the pan and on the bottom of the pan.
- 2. In medium saucepan over medium heat, combine chopped pears, apples, frangelico and water. Cook for 5-7 minutes. Drain off liquid--about 1/2 cup. This will be used for the reduction sauce.
- 3. Scoop some of the chopped apple/pear mixture over the dough. Combine the sugar & cinnamon. Sprinkle about half of the sugar/cinammon mixture over the apples/pears. Then layer (overlapping) fresh thinly sliced pears. Sprinkle the remaining sugar mixture. Add some of the crumbled gorgonzola on top of the fresh pears. Top with with several slices of butter.
- 4. Bake in pre-heated 375 oven. COVER surface of tart loosely with foil for about 18 minutes. Remove foil and turn to broil just to make the top golden brown. Remove tart from oven and let rest for about 15 minutes.
- 5. REDUCTION SAUCE: 1/2 cup apple/pear juice (that was reserved) 1/2 cup blueberry juice 1/3 cup frangelico 1/3 cup balsamic REDUCTION SAUCE: Combine into small saucepan and bring to boil for about 7 minutes. Reduce heat to simmer boil for another 12-15 minutes. Remove from heat. Liquid should reduce to about half its volume and thicken. Use as drizzle for serving.
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