Now that the holiday season is in full swing, our social calendars are slowly filling with get-togethers and dinner parties. As a host, preparing for dinner parties can become quite taxing, with extensive to-do lists that range from decorating to cleaning to shopping and cooking. Therefore, it is crucial to create a menu consisting of dishes that are both delicious and easy to make; to reduce feeling overwhelmed. This recipe can be made ahead of time; it can be eaten as an appetizer, paired well with white wine, or as a dessert, especially for those who are more fond of savoury dessert options. For poaching pears, it's important to get ones which are slightly on the firmer side, such as Bosc or Anjou pears, compared to softer pears, like Comice or Bartlett, that may fall apart during poaching.
- 3 Firm Anjou or Bosc Pears
- 3 cups of water
- 1/4 cup honeydew forest honey
- 2 tablespoons grated ginger
- 1 large lemon
- Pinch of salt
- 1/2 Cup crumbled Gorgonzola cheese
- 1/2 Cup walnuts
- 2 rosemary springs
In a medium-sized pot (one that ensures pears are fully submerged in a liquid) add water and bring it to a boil. Then add ginger, salt, one rosemary spring, zest lemon and boil for 10 minutes. Reduce the heat to a low simmer and add honey to ensure you're not cooking out the health properties of the honey. Peel the pears to ensure the liquid soaks in and add them to the pot, simmering gently for 30 minutes or until the pears are slightly tender.
Remove pears from the liquid, cut in half and core center with a spoon, set aside in a container with a lid, and squeeze lemon juice overtop to stop it from browning and place in the fridge overnight. Continue to simmer the liquid for another 30 minutes to build flavours and thicken. Once reduced, let cool and place covered in the fridge overnight. When you're ready to serve, place halved pears on your plates. Next, sprinkle with gorgonzola cheese and walnuts, garnish with half a spring thyme, and finish the pears by drizzling reduced honey ginger liquid, and enjoy.