Tuesday, January 4, 2011

A Love Affair with Pears

It's that time of year when I simply cannot get enough pears. Here they have a sweet an savory application perfect for cold winter morning brunches. Don't be afraid of the gorgonzola; even diners who typically steer clear of stinky cheeses will love it in this simple and elegant dish.  

Baked Pears with Brown Sugar, Gorgonzola and Prosciutto
Serves 6

3 Bosc pears, ripe but firm
½ cup Gorgonzola cheese, crumbled
½ cup cream cheese
2 tablespoons brown sugar
3 slices prosciutto

Preheat oven to 375 degrees Fahrenheit.

Mash together the cheeses and sugar with a fork. Peel pears and slice vertically. Remove cores with a spoon. Slice a small amount off of the round bottom of each pear so that they rest on a baking sheet without wobbling.

Scoop approximately two tablespoons of the cheese mixture into each pear halve. Cut the prosciutto slices in half horizontally and drape a piece over each of the pears, making sure to cover the cheese.

Bake for 16 minutes, or until each pear is fork tender.

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