| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
#5, Tvfn |
1 |
Servings |
INGREDIENTS
| 4 |
|
Bosc pears; firm * see note |
| 1 |
|
Bottle Zinfandel |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 6 |
|
Peppercorns |
| 1 |
|
Vanilla bean |
| 1/3 |
lb |
Gorgonzola dolce |
| 1/4 |
c |
Pecans, toasted; coarsely chopped |
|
|
Copyright, 1996, TV FOOD NETWORK, G.P., All |
INSTRUCTIONS
Peel the pears, core them from the bottom, leaving the stems on. In a large
saucepan, add all of the ingredients except the pears and bring to a boil.
Reduce the heat and add the pears, and simmer until the pears are tender,
yet slightly firm in the center, about 30 minutes. Remove the pears,
peppercorns and vanilla bean, and bring the mixture to a boil and cook over
medium heat until the liquid is reduced to a syrup.
To serve
When the pears are cool, fill the cores with the cheese, place on the
serving plate and drizzle withsauce. Top with toasted pecans.
TIP:
ASIAN PEAR SALSA
Substitute Asian pears for pears or apples in your favorite fruit salsa
recipe. Use mint instead of cilantro.
Rights Reserved
NOTES : Can also use Comice.
Recipe By : PICK OF THE DAY SHOW #PD7713 #5
Posted to MC-Recipe Digest V1 #268
Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST)
From: Chuck & Dorothy Tapping <ctapping@USIT.NET>
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”