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| 4 | each | pears | bosc pears, firm * see note |
| 1 | bottle | wine | zinfandel |
| 1 | cup | sugar | |
| 1 1/2 | cups | water | |
| 6 | each | peppercorns | |
| 1 | each | vanilla bean | |
| 1/3 | pound | gorganzola | dolce |
| 1/4 | cup | pecans | toasted, coarsely chopped |
Peel the pears, core them from the bottom, leaving the stems on.
In a large saucepan, add all of the ingredients except the pears and bring to a boil.
Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes.
Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.
To serve: When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle withsauce.
Top with toasted pecans.
TIP: ASIAN PEAR SALSA Substitute Asian pears for pears or apples in your favorite fruit salsa recipe.
Use mint instead of cilantro.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 78.0g | 26% |
| Dietary Fiber 6.0g | 25% |
| Sugars 68.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 1% | Vitamin C | 13% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Few dishes have origins so embroiled in controversy as Caesar salad. The most widely accepted tale is that...
Fantastic recipe, the baked tofu added huge tasty flavor to this recipe, and I also put some mushrooms and bok choy too, I also added more ginger and garlic, delicious.
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