Caramelized Pears with Blue Cheese and Ginger Gastrique

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


4 servings

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

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.

Laura Martin,

Cooking Light

November 2006
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