Caramelized Pears with Blue Cheese and Ginger Gastrique

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

Yield:

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

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)

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note