Caramelized Pears with Blue Cheese and Ginger Gastrique |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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