Marsala Honey Pears With Gorgonzola Recipe 355

MARSALA HONEY PEARS WITH GORGONZOLA RECIPE - (3.5/5)

Steps:

• Heat the oil in a large frying pan over a medium heat. Cut the pears into eighths, leaving the skin and core on. Fry the pears for 3-4 minutes on each side, or until softened. Meanwhile, whisk the Marsala and honey together in a cup or small bowl. Add the Marsala mixture to the pears and allow to bubble and become syrupy. Transfer the pears to a large serving plate, reserving the syrupy mixture in the pan. Add the walnuts to the same pan and stir fry them for about a minute, or until they are slightly darkened and sticky all over. To serve, transfer the walnuts to the serving plate along with any remaining pan juices and place the gorgonzola onto the plate.

GORGONZOLA AND HONEY PEAR EN CROUTE SALAD

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.
• Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.
• Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces.
• Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces

ROASTED ROSEMARY-GORGONZOLA PEARS

Steps:

• Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
• Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

CHICKEN MARSALA WITH GORGONZOLA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. , Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

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.

FRESH PEARS WITH GORGONZOLA, HONEY, AND WALNUTS

Steps:

• Arrange pears, cheese, walnuts, and a small bowl of honey on a serving board. To serve, smear spears of pear with cheese, walnut, and a drizzle of honey.

MASCARPONE, GORGONZOLA AND POACHED PEAR SALAD

Steps:

• The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
• The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
• Cut the chill in half.
• Chop the basil, chives and spring onions and put to one side.
• Thinly pare the zest from the two lemons.
• The pears should be firm cooking pears such as Comice.
• Peel the pears but leave the stalks on and keep them whole.
• You will need a saucepan just large enough to hold the pears.
• Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
• Bring to the boil then simmer for 5 minutes.
• Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
• When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
• The liquid should be a spicy syrup.
• When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
• Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
• Arrange some salad leaves on 6 serving plates and place a pear on each.
• Add a spoonful of the cheese and a little of the spicy syrup and serve.