Prep 15 mins
Cook 20 mins
I saw this recipe prepared on a PBS show (I'll include it when I can remember the name!!) and made it, changing only a couple of details to suit my guests' tastes. The original called for 1/4 tsp. of roughly crushed black peppercorns added to the sauce and to use Stilton cheese. I'm going to try it for myself again using the recipe as originally written, but I can't imagine it will be too much better than this was.
- 1⁄3 cup water
- 2⁄3 cup sugar
- 3 barely ripe pears, halved,seeds removed and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
- 2⁄3 cup heavy cream
- 1 pinch salt
- 3 ounces gorgonzola dolce blue cheese, cut into 6 attractive pieces.
- Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
- Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
- Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
- Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
- Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
- Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
- Cool slightly.
- Pour the sauce remaining in the pan into a liquid measuring cup.
- Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
- Drizzle the plate and some of the pear with the caramel sauce.
- Serve immediately.