Poached Pears with Gorgonzola White Wine
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 288 kcal | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17.3 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) |
Ingredients
- 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 garnish
- 2 Tbsps Pine nuts
- 1 smaller Frisée
- 120 grams Gorgonzola
- For the dressing
- 6 Tbsps Pear liquid
- 2 Tbsps Walnut oil
- 1 pinch salt
- freshly ground pepper
Preparation steps
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.
