All recipes written by Gordon Ramsay
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This is a very simple but effective recipe. Bring baked pears to the table as an appetizer, as a second course or even after a meal and you will leave everyone speechless because it is a nice dish to serve and delicious to taste.
The contrast between the sweetness and crunchiness of the pears and the creaminess of the intense and blue-veined taste of the gorgonzola it makes extraordinary a dish in itself poor and not too elaborate.
It is obvious to say, but obviously the quality of raw materials makes the difference when the ingredients are few.
Our advice, therefore, to prepare this dish is starting from an accurate expense.
Cut the pears in half in the sense of length without peeling and with a knife excavate the central part which contains cored and seeds.
Season with honey and pepper and bake for about 15 minutes at 180 degrees.
Take the pears out of the oven and put them in each a teaspoon of gorgonzola.
Bake for a few minutes and then serve with chestnut honey and hazelnut grains.
The pears williams and the Kaiser they are the best to prepare this dish because they keep cooking well without losing consistency. Do not choose them too ripe or bruised otherwise you risk to undo or blacken them during cooking.
The peel that is the fibrous part of the fruit remains and must be eaten along with everything else.
10 sweet recipes with pears
We suggested you use a sweet gorgonzola, but if you love the flavors you can also opt for one roquefort, a French sheep's cheese particularly blue-veined and with an intense flavor.
To give more creaminess to the filling you can add a part of mascarpone cheese.
If you want to make it light and delicate, use instead of gorgonzola ricotta and parmesan.
If you want a greater "untiement", instead, chopped with a knife taleggio and fontina.
In practice, you can fill the pear with your favorite cheeses, even if the gorgonzola and all the blue cheeses are the ideal match.
First courses with gorgonzola
In addition to the sweetness of pears it is necessary to add a little honey to counteract the taste of cheese.
Honey candy slightly the pears penetrating into the pulp and making them more tasty.
Put some on raw pears before cooking and more before serving.
We have proposed a chestnut honey because it has a particularly aromatic and decided aftertaste that goes well with cheeses, but if you use a delicate filling you opt for a Acacia's honey.
The effect crunchy it should never be lacking when a dish is too soft or creamy like this.
The hazelnuts they are fine with pears and cheese, but also walnuts and almonds.
You can use a mix of dried fruit and we recommend to toast it before chopping it coarsely and sprinkle it on the pears, in this way it will release all its scent.
Bringing up a wider and wider audience to the art of confectionery thanks to the work of great masters, combining the home decor with haute cuisine.
This is the (greedy) thought behind Sweet Days, initiative of Coincasa until November 30th in stores throughout Italy. Six stages, from Milan to Catania, in collaboration with Identità Golose, the world congress of haute cuisine founded by Paolo Marchi.
Six meetings, dedicated to interaction with the public, between confectioners and fans. After Milan, with Heinz Beck, the appointments of Catania have arrived, with Corrado Assenza, Cagliari, with Gianluca Aresu, and Naples with Salvatore De Riso. As a background, many kitchen utensils and objects with which to decorate the table, to be inspired and then continue with the experiments in our home.
On the agenda: November 28th at 6.30pm, in Rome, Ornella De Felice of Coromandel e Monia Di Liello of Angelina, two master pastry chefs of the capital; and on the 30th at 6.30 pm, in Bologna, the great one Gino Fabbri.
On November 23 at 6 pm, instead, at the Coincasa in piazza 5 Giornate, in Milan, Iginio Massari, the most famous Italian pastry chef, will launch its collaboration with the department store preparing live a chantilly cream to zabaglione to serve with its famous artisan panettone that, from November 24, will be distributed in limited edition in 9 stores of the group (in addition to Milan , Genoa, Florence, Treviso, Rome and Naples, until December 24th).
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