Poached Pears with Gorgonzola White Wine
- For the pears
- 300 milliliters White vinegar
- 250 milliliters white wine
- 200 grams sugar
- 40 grams fresh ginger
- 1 Vanilla bean
- 1 small Cinnamon stick
- 3 medium sized Pear
For the pears, pour wine vinegar and white wine in a wide saucepan or deep frying pan. Add sugar. Slowly bring to a boil while boiling. Peel ginger and cut into thin slices. Halve vanilla pod lengthwise and scrape out seeds with a sharp knife. Add ginger, vanilla seeds and cinnamon stick to the saucepan. Rinse pears, cut in half, remove core and cut into thin slices. Place pear slices in the saucepan and poach for 2 minutes. Remove pears with a slotted spoon and drain. Boil down pear liquid for 5 minutes. Then leave to cool.
For the garnish, toast pine nuts in a dry skillet and then put on a plate. Rinse frisée, trim and spin dry. Cut Gorgonzola in pieces.
For the dressing, mix 6 tablespoons of pear liquid with walnut oil and season with salt. Arrange pear slices with frisée and gorgonzola on plates. Drizzle with the dressing and serve sprinkled with pine nuts.