Pears with gorgonzola and nuts
Pears with gorgonzola and nuts is a recipe originally developed by Luisa Vallazza from the 3 Michelin star restaurant Al Sorriso in the Novara province of Piedmont. And it makes a delicious and elegant dessert.
Apart from being a great cheese, gorgonzola is also magnificent ingredient adding spice and character to both savoury and sweet dishes. As such it has inspired many great chefs in the area of origin. One of these is Luisa Vallazza, a 3 star chef from the town of Soriso near Lago d’Orta in Piedmont. She boils pears in mulled Barolo wine and fills them with a rich cream of gorgonzola and ricotta.
500 ml red wine (it does not have to be Barolo)
1 cinnamon stick
4 tbsp sugar
1 lemon rind
1 tsp corn starch
50 g gorgonzola
1 tbsp honey
1 tbsp ricotta
2 tbsp walnuts
Bring wine, sugar, cinnamon, cloves and lemon rind to the boil.
Peel the pears and remove the cores without cutting the fruit in half
Drown the pears in the sweet wine and let them simmer for 5-10 minutes.
Let the pears cool in the wine
Mash gorgonzola and mix it with honey.
Fold ricotta and chopped walnuts into the gorgonzola cream.
Remove the pears from the wine and stuff them with the gorgonzola mixture.
Boil the liquor down to a thick sauce with the help of a little corn starch dissolved in cold water
Arrange the pears with gorgonzola and nuts on separate plates decorated with the sauce.
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