Grilled Pears and Gorgonzola
|Saturated Fat Acids||5.7 g|
|Sugar added||2 g|
|Saturated fatty acids/g||5.7|
|Bread exchange unit||2|
Recipe development: EAT SMARTER
Peel, quarter and remove cores from pears. Cut vanilla bean in half lengthwise and scrape out seeds.
In a pot, combine white wine, sugar (omit sugar if using pear juice instead of wine), honey, vanilla bean seeds and cinnamon. Puree mixture and bring to a boil over medium heat.
Add pears and cook over medium heat, 7-8 minutes. With a slotted spoon, lift pears out and drain.
Lightly grease 6 large pieces of foil. Lay the pears on foil pieces and drizzle with a little of the pear cooking liquid.
Crumble Gorgonzola. Roughly chop walnuts.
Divide cheese and nuts over the pears.
Seal edges of foil packets. Transfer to a hot charcoal grill (or place under the oven broiler) and cook for about 5 minutes. Serve immediately.