Ginger Poached Pears with Gorgonzola and Walnuts

When summer fruit season ends, I usually mourn until I hit the market and discover the autumn bounty of figs, apples and pears.  Especially the pears. For out of hand, sweet juice dripping down your chin, eating, I'm partial to Bartletts.  But for any cooking or baking, I turn to the slightly firmer Boscs. I also happen to think they're the prettiest.  What? You don't think pears are pretty?  Pfft.

Speaking of pretty, how wonderfully snazzy looking it is to be presented with a dish of poached pears at a restaurant. Clearly it took hours and great expertise. Um...no, it didn't. Simple as can be, actually.

You can tell if a pear is ripe, by the way, by gently pressing your thumb against its "neck." If it yields, it's ripe. But for poaching it's actually better to start with a pear that's still a bit firm.

You can get more tips, read about the different varieties of pears and see which ones are being harvested now at the USA Pears web site.

Now to choose the flavor of the poaching liquid. Wine is popular, as is a plain vanilla syrup. But I chose to use ginger because it adds both taste and a wonderful aroma and it's a great combo with pears.

A few simple steps and about 15 minutes gets you perfectly poached pears that look complicated and professional. Dessert with ice cream is a natural. Breakfast with granola and a dollop of yogurt is a great use for any leftovers. But my favorite flavor combination with pears is a sharp, blue cheese. You can make a salad but I thought more in terms of a cheese plate. Some strong Gorgonzola, a few toasted walnuts and that lovely ginger pear. I'm sure my guests would be very impressed...if I ever decided to share.  Enjoy!

Ingredients
4 Bosc pears
3 Cups water
1 Cup sugar
2 Hands fresh ginger, cut into pieces
Zest of 1 lemon
Pinch of sea salt
1/2 Cup crumbled Gorgonzola cheese
1/2 Cup toasted chopped walnuts

Add the water, sugar, ginger and salt to a large pot and bring to boil. Peel the pears and add them to the liquid. Reduce the heat to medium so that the pears are simmering gently, not boiling. Cook for approximately 15 minutes. I inserted a toothpick into the widest part of the pear and tested until it went in easily.

Remove the pears with a slotted spoon, raise the heat and reduce the poaching liquid for another 15 minutes or until it's reduced in half.

Place one pear on each of four plates, spoon a bit of the reduced liquid over each and divide the cheese and nuts equally on each. Serve at room temperature either as an appetizer or as a cheese course after dinner.  Makes 4 servings.

A Hand of Ginger

Save that ginger reduction, by the way.  Strain it and pour into a bottle with a stopper, stash it in the fridge and use it to sweeten tea or cocktails.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.