Poached Pear Pizza Recipes

PEAR AND GORGONZOLA CHEESE PIZZA

Pear and Gorgonzola Cheese Pizza image

A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.

Provided by Brian Golden

Categories Main Dish Recipes Pizza Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 ½ ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Nutrition Facts : Calories 287 calories, Carbohydrate 31 g, Cholesterol 19.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 4.4 g, Sodium 585.4 mg, Sugar 5.3 g

CIDER POACHED PEARS

Cider Poached Pears image

This is an excellent dessert that is sure to impress your friends or family. The pears hold up really well in the slow cooker, and by poaching them with cider, the complementary spices, like cinnamon and nutmeg, are infused into each pear. Not only do the pears taste amazing, but they look as good as they taste.

Provided by Kelsey Nixon

Categories dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 cups apple cider
3/4 cup sugar
1/2 cup orange juice
2 teaspoons orange zest
3 whole cloves
1 cinnamon stick
1 vanilla bean, split lengthwise
6 Bosc pears, peeled, halved and cored

Steps:

Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through.
Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

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