Roasted Rosemary Gorgonzola Pears Recipes

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ROASTED ROSEMARY-GORGONZOLA PEARS



Roasted Rosemary-Gorgonzola Pears image

Delicious pears roasted with cheese and herbs filling for hot appetizers that are ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 50m

Yield 8

Number Of Ingredients 7

4 unpeeled ripe firm pears, cut in half lengthwise, cored*
1 tablespoon olive or vegetable oil
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground pepper
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/3 cup finely crumbled Gorgonzola cheese
1/4 cup chopped walnuts, toasted

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.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

ROASTED PEARS WITH BLUE CHEESE



Roasted Pears with Blue Cheese image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

ROSEMARY-ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER



Rosemary-Roasted Buffalo Tenderloin with Gorgonzola Butter image

Categories     Cheese     Game     Herb     Mustard     Christmas     Winter     Gourmet

Yield Serves 8 generously

Number Of Ingredients 8

1/4 pound Gorgonzola cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons olive oil
a 3 1/2-pound buffalo tenderloin*, cut crosswise into eight to ten 1 1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup packed fresh rosemary leaves, chopped
freshly ground black pepper to taste
*available at some butcher shops

Steps:

  • Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.
  • Preheat oven to 450°F.
  • In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
  • When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.
  • Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

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

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

PEARS WITH MAPLE WALNUTS AND GORGONZOLA



Pears with Maple Walnuts and Gorgonzola image

Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 1/4 teaspoons granulated sugar
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 cup coarsely chopped walnuts
4 ripe red Bartlett pears, halved lengthwise, cored, and cut into wedges
8 ounces Gorgonzola dolce, room temperature

Steps:

  • Preheat oven to 375 degrees. Stir sugar and salt in a small bowl; set aside. Put butter and maple syrup into a large saute pan. Bring to a boil. Remove from heat. Add nuts; toss to coat.
  • Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture; toss to coat. Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet on a wire rack.
  • To serve, arrange candied nuts, pear wedges, and Gorgonzola on a serving platter.

BAKED PEARS WITH ROSEMARY, GORGONZOLA CHEESE AND PORT



Baked Pears with Rosemary, Gorgonzola Cheese and Port image

Categories     Cheese     Fruit     Herb     Dessert     Bake     Low Fat     Pear     Pecan     Port     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

1 large ripe pear, halved, cored
1 tablespoon firmly packed dark brown sugar
1/2 teaspoon chopped fresh rosemary
2 tablespoons crumbled Gorgonzola cheese (about 3/4 ounce)
2 tablespoons ruby Port

Steps:

  • Preheat oven to 400°F. Sprinkle each pear half with brown sugar and rosemary, dividing evenly. Arrange pears in glass pie plate. Bake until tender and golden, about 20 to 30 minutes. Sprinkle half of cheese over each. Bake until cheese melts, approximately 5 minutes.
  • Place pears on plates. Spoon 1 tablespoon of Port over each and serve.

ROASTED TURKEY BREAST WITH GORGONZOLA, BAKED PEARS AND TOASTED P



Roasted Turkey Breast With Gorgonzola, Baked Pears and Toasted P image

Host the perfect family dinner with a show stopping main dish that will be sure to impress. Try topping your turkey with this beautiful balance of sweetness and richness with the combination of crisp pears and punchy gorgonzola cheese.

Provided by Mary Jenny

Categories     Poultry

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 pears
3 lemons, juiced
85 g coarsely crumbled gorgonzola
1/4 cup dried cranberries
1/4 cup pecans, toasted and chopped
1/2 cup apple cider
3 tablespoons chicken stock
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
250 g baby arugula
1 (500 g) roasted turkey breast, sliced
1 pinch kosher salt

Steps:

  • Preheat the oven to 375°F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled gorgonzola, dried cranberries and pecans together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, chicken stock, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula and turkey among 4 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
  • Pair with Molson Canadian 67 or other light beers. The subtle fruit tones of Molson Canadian 67 resonate beautifully with the pears and the light refreshing flavour cuts through the richness of the gorgonzola cheese.

Nutrition Facts : Calories 642.9, Fat 34.2, SaturatedFat 8.8, Cholesterol 97.6, Sodium 452.3, Carbohydrate 53.7, Fiber 8.5, Sugar 37.9, Protein 35.6

PEAR & GORGONZOLA CROSTINI



Pear & gorgonzola crostini image

Pear & gorgonzola crostini, perfect vegetarian buffet finger-food

Provided by Merrilees Parker

Categories     Buffet, Canapes, Side dish

Time 1h

Number Of Ingredients 8

2 small firm pears , unpeeled
2 tbsp clear honey
150ml port
150ml red wine
1 French bâton or baguette (30cm/12in long)
2 tbsp extra-virgin olive oil
200g gorgonzola , at room temperature
mustard and cress, to garnish

Steps:

  • Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
  • Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
  • Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
  • Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
  • Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
  • Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE



Roasted Turnips and Pears with Rosemary-Honey Drizzle image

Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
1/4 cup vegetable oil
1 1/2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
  • Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

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