Sautéed Balsamic Glazed Pears with Gorgonzola Cheese and Walnuts
Ronnie's Notes
Of all the well-known, well-loved culinary duos, pears and blue-veined cheeses are right at the top. This recipe is a bit glamorous, so you can save it for company, but it’s easy enough to make so why not treat the family? You can cook the pears and the sauce the day before—bring the fruit to room temperature and reheat the glaze gently over low heat.
Instructions
Heat the orange juice, vinegar, and honey in a small saucepan over high heat.
Bring to a boil and simmer for 8– or until it has reduced to a thin syrupy consistency (it will thicken more as it cools).
Set aside to cool.
Peel, halve, and core the pears and rub them with the cut side of the lemon.
Cut the halves to make quarters.
Heat the butter in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the pears and cook for about 2– or until they are glazed and lightly browned and have softened slightly.
Remove from the heat.
Place the crackers on each of four dessert plates.
Place two pear quarters on each of the plates.
Add a chunk of Gorgonzola cheese to each plate.
Pour the glaze over the pears.
Sprinkle the nuts on top.
This may be served warm or at room temperature.
Makes 4 servings.