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Caramelized Pears with Blue Cheese and Ginger Gastrique

Caramelized Pears with Blue Cheese and Ginger Gastrique

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

Cooking Light NOVEMBER 2006

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 22%
  • Fat: 7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 56.3g
  • Fiber: 3.3g
  • Cholesterol: 20mg
  • Iron: 0.5mg
  • Sodium: 367mg
  • Calcium: 93mg

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Caramelized Pears with Blue Cheese and Ginger Gastrique Recipe