Grilled Pears With Gorgonzola And Walnuts Recipes

GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD

Steps:

• Clean and oil your grill grate. Turn on and heat to medium high heat.
• Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
• In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
• Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
• When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.

GRILLED PEARS WITH GORGONZOLA AND WALNUTS

Steps:

• Peel, quarter and remove cores from pears. Cut vanilla bean in half lengthwise and scrape out seeds.
• In a pot, combine white wine, sugar (omit sugar if using pear juice instead of wine), honey, vanilla bean seeds and cinnamon. Puree mixture and bring to a boil over medium heat.
• Add pears and cook over medium heat, 7-8 minutes. With a slotted spoon, lift pears out and drain.
• Lightly grease 6 large pieces of foil. Lay the pears on foil pieces and drizzle with a little of the pear cooking liquid.
• Crumble Gorgonzola. Roughly chop walnuts.
• Divide cheese and nuts over the pears.
• Seal edges of foil packets. Transfer to a hot charcoal grill (or place under the oven broiler) and cook for about 5 minutes. Serve immediately.

GRILLED PEAR SALAD WITH GORGONZOLA, WALNUTS AND SPICY MUSTARD VINAIGRETTE

Steps:

• 1. Clean and oil your grill grate. Turn on and heat to medium high heat.
• 2. Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
• 3. Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
• 4. Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
• 5. Toss arugula very lightly with vinaigrette. Divide onto four plates.
• 6. When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!

GORGONZOLA, PEAR, AND WALNUT APPETIZER

Steps:

• Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
• Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
• Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.

GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY

Steps:

• Prepare grill for direct and indirect heat cooking.
• Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
• Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
• Mound 1 Tbs. cheese in cavity of each half.
• Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
• Serve drizzled with honey. Garnish with crushed nuts.