How to make it

  • Start by pouring your bottle of ginger ale into a large, wide sauce pan, not very deep.
  • Add about a quarter cup of white wine, then light the burner and bring to a boil.
  • While it heats:
  • Finely mince a few pieces of candied ginger.( I cannot do this without eating a it)
  • Microwave a small chunk of Gorgonzola for about 2 seconds. It will melt partially and become very easy to mix around as a single mass.
  • Stir in the minced ginger to create creamy filling.
  • Peel the pears, slice the bottoms off of it so it will stand up relatively straight.
  • Using a melon baller or very tiny ice cream scoop, dig from the bottom of the pear up through the core.
  • Remove the core and a tiny bit of flesh from around it .
  • fill the cavity with the Gorgonzola mixture.
  • Once the poaching liquid is barely simmering, put the pear into it, laying on one side.
  • About seven minutes into the cooking process, turn the pear so the other half can soak in some gingery goodness.
  • It's done when a paring knife goes through the pear with very little resistance.
  • At that point, pull it out.
  • Your poaching liquid needs to be reduced to a syrup and will take 15-20 min at a hard boil.
  • It will be a wonderful, rich sauce to put over your pear.
  • Plate simply and drizzle sauce over it.
  • Ginger ice cream is good with this too but ginger ice cream is good with everything!

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Something about Gorgonzola and Pears that really draws my attention.I love this recipe the sauce when reduces is so colorful and really finishes the dish.
    Thank you Joymarie
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    " It was excellent "
    notyourmomma ate it and said...
    Stunning! Simply stunning.
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