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Caramelized Pears with Blue Cheese and Ginger Gastrique

Yield 4 servings
A gastrique is a reduction sauce made with vinegar and sugar.

Ingredients

  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup water
  • 1/4 cup champagne vinegar
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 peeled Bosc pears, cored and each cut into 4 wedges
  • 1/2 cup (2 ounces) blue cheese, crumbled
  • Dash of cracked black pepper
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 289
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 4.3 g
  • monofat 1.8 g
  • polyfat 0.2 g
  • protein 3.5 g
  • carbohydrate 56.3 g
  • fiber 3.3 g
  • cholesterol 20 mg
  • iron 0.5 mg
  • sodium 367 mg
  • calcium 93 mg

How to Make It

  1. Combine first 4 ingredients in a small saucepan over high heat; bring to a boil. Reduce heat; cook until reduced to 1/2 cup (about 8 minutes), stirring occasionally until sugar dissolves. Drain mixture through a fine sieve into a bowl, reserving cooking liquid; discard solids. Cool.

  2. Melt brown sugar and butter in a large nonstick skillet over medium-high heat. Cook 2 minutes. Stir in chopped thyme, juice, and salt. Add pears, cut-side down, to pan. Reduce heat to low; cook 2 minutes or until tender, turning once.

  3. Arrange 2 pear wedges on each of 4 plates; drizzle pears evenly with pan juices. Sprinkle 2 tablespoons cheese over each serving; top each serving with 2 tablespoons reserved cooking liquid. Sprinkle with black pepper. Garnish with thyme sprigs, if desired.