Ginger ale poached pear with candied ginger-Gorgonzola filling Recipe

How to make it

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• 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 bunch..love 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!

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