Red Wine–Poached Pears with Gorgonzola

Name: Red Wine–Poached Pears with Gorgonzola
Yield: Serves 8
Ingredients: 4 ripe but firm pears such as Bosc or Anjou, about 1½ lb (750 g) total weight; 1 cup (4 oz/125 g) walnut halves, left whole or coarsely chopped; 2 Tbsp sugar; 1½ cups (12 fl oz/375 ml) dry red wine such as Merlot or Pinot Noir; ¼ lb (125 g) soft Gorgonzola cheese

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Plump nuggets of creamy Gorgonzola and crisp, earthy walnuts strewn over wine-soaked pears make an understated, sophisticated dessert. I like to serve the pears with plain biscotti, both for dipping into the juice and for spreading with the cheese, and glasses of sherry.

Ingredients

4 ripe but firm pears such as Bosc or Anjou, about 1½ lb (750 g) total weight

Method

Cut the pears in half lengthwise, leaving the stem intact on one half, then core them, making a small round cavity (a melon baller works well). Cut out the string that runs down the center from the stem to the cavity. Halve or quarter the pear halves lengthwise, or slice thinly.

In a frying pan or saucepan large enough to hold the pears in a single layer, combine the wine and <

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