Grilled Pears with Gorgonzola and Walnuts
The low acidity of pears makes them easy to digest, while their high content of soluble fiber has positive effects on the metabolism. The fiber binds cholesterol-containing bile acids in the intestines, helping to remove cholesterol from the blood.
If you are not a fan of blue cheese, you can replace it with a more mild cheese such as Brie or Camembert. We suggest this salad with fennel as a side to this dish.
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 6 Pear (each about 5 ounces)
- 1 Vanilla bean
- ¾ cup white wine (or pear juice)
- 2 ozs cane sugar
- 2 Tbsps liquid honey
- 1 Cinnamon stick
- 5 ozs Gorgonzola
- 3 ozs Walnut
Preparation steps
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.