Gorgonzola Roasted Pears
Photography Photography by Aaron McLean.
Serves: 6
INGREDIENTS
small, firm but ripe, brown skinned pears
100g gorgonzola cheese or other soft, strong blue cheese
olive oil
METHOD
Preheat the oven to 180°C.
Use an apple corer to carefully remove the core from the centre of each pear. Insert the corer at the base of the pear. Lightly brush each pear with olive oil, place them on a baking tray and roast until they can be easily pierced with a skewer. Avoid overcooking or they will collapse.
Allow to cool a little before filling the pears with gorgonzola. Serve the pears warm or at room temperature with comb honey, fresh walnuts and a glass of port. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.