Prosecco Poached Pears with Gorgonzola and Spiced Pecans

Prosecco Poached Pears with Gorgonzola and Spiced Pecans

Prosecco Poached Pears with Gorgonzola and Spiced Pecans

Yield: Serves 8


Ingredients

1 bottle prosecco (Italian semi-sparkling wine from the Fuili region)
4 ea. pears, just ripe but still firm (Bosc is a good choice for retaining its shape as it cooks)
4 Tbsp. butter
1/4 cup sugar
1/2 lb. pecan halves
1 tsp. freshly ground pepper
1/2 tsp. kosher salt
1/2 lb. Gorgonzola Dolcelatte


Preparation

Oven Temperature: 475-500 degrees

  1. Bring the Prosecco to a boil in a medium saucepan on top of the stove. Immediately lower the heat to a simmer and reduce the wine by about half.
  2. Cut the pears in half lengthwise and remove the core but leave them unpeeled.
  3. Flame Height: 3.8
  4. Put 2 Tbsp. of the butter into a medium sized baking dish and heat inside the doorway for 2 minutes, or until the butter has melted. Spread out the butter evenly in the dish and sprinkle the sugar evenly over the butter.
  5. Return to the baking dish to the center of the oven caramelizing the sugar for about 4 minutes or until the sugar is beginning to brown.
  6. Arrange pears in the dish in a single layer with the cut side down. Roast in the center of the oven for 4-5 minutes. Rotate once as needed and check to see that the cut sides are beginning to caramelize.
  7. Flame Height: 3.2
  8. Pour the Prosecco over the pears, loosely tent with foil, and roast the pears in the center of the oven for another 10 minutes or until tender. Remove from the oven and let cool, uncovered while roasting the nuts.
  9. In another small skillet, melt the remaining 2 Tbsp. of butter in the doorway of the oven. Add nuts, pepper and salt and stir to coat the nuts.
  10. Roast in the doorway, rotating and stirring as needed for 3-5 minutes.
  11. Serve one pear half on each plate with a one ounce piece of cheese and a sprinkle of pecans.

For a more leisurely and communal ending to your dinner, slice the pears and arrange on a platter with the nuts and the whole wedge of cheese. You may want to add a sliced baguette. Be sure to chill an extra bottle of Prosecco to sip as you enjoy this mouthwatering finale to your autumn meal.



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