Madeleine Kamman

Pear and Gorgonzola another Way

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is barbecue fare. If you really like bitter greens, you can use radicchio leaves if you prefer, but their bitterness added to that of the grill marks may be a bit too pronounced for everyone’s taste.

Ingredients

  • 3 ripe but not soft Bose pears, unpeeled
  • 2 tablespoons walnut oil
  • 12 large light green leaves</

Method

Cut 6 round slices a scant ¼ inch thick from the top of each pear. When you reach the part containing the core, remove it using a melon bailer or Parisian spoon. Cut another 6 slices ¼ inch thick out of the bottom of each pear. Brush with some of the oil and grill all the slices on each side at the edg