Poached Pears with Gorgonzola Dolce and Walnuts
This is a recipe with many variations. To poach the pears, you can use either red wine or sweet Italian dessert wine, like Marsala, Vin Santo, Moscato or Passito di Pantelleria. But one thing you should never do is to replace Gorgonzola with another cheese. Of course, you may also find recipes for poached pears with goat cheese, but this can never reach the special sweet-sharp flavor of Gorgonzola Dolce which pairs so well with the sweetness of poached pears.
Although the ingredients used are Italian, this recipe is inspired to French cuisine.
- Peel the pears and cut them in halves.
- Put the pears in a heavy pot and add wine, vanilla bean, cinnamon and zest of lemon.
- Add some water if the fruits are not completely covered yet.
- Bring the liquid to a boil and then reduce the heat and simmer for 15 to 30 minutes until the pears can be easily pierced with a fork.
- Then, remove the pears from the liquid and put them aside.
- Remove the vanilla bean, cinnamon stick and lemon zest from the poaching liquid and add the walnuts.
- Reduce the liquid over medium-high heat for around 20 minutes.
- Pour the walnut syrup over the pears and let them absorb the liquid for 1 or 2 hours.
- Cut the piece of Gorgonzola cheese in 8 wedges.
- Arrange the pears in a plate and serve them with the wedges of Gorgonzola Dolce and and a bit of the sticky-delicious dessert wine syrup.