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Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Delightful Palate's Wild Mayhaw Berry Vinaigrette

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Delightful Palate's Wild Mayhaw Berry Vinaigrette

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Delightful Palate's Wild Mayhaw Berry Vinaigrette

 Adapted from Fine Cooking             serves 4

                             

                        1 Tbs. unsalted butter, melted

                        2 tsp. Delightful Palate’s Wild Mayhaw Berry Vinaigrette Dressing                                  

                        1 teaspoon honey

                        2 medium firm-ripe red pears (preferably red Anjou), halved   lengthwise and cored

                        Kosher salt

                        8 thin slices pancetta (about 2-1/2 oz.)

                        1/4 cup plus 1 Tbs. chopped, toasted hazelnuts

                        2 oz. Gorgonzola dolce (1/4 cup)

                        1/2 tsp. chopped fresh thyme

                        1/ 2 cup Delightful Palate’s Wild Mayhaw Berry

                        2 oz. mâche (about 4 cups)

 

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

In a small bowl, mix the melted butter and 1 tsp. Delightful Palate’s Wild Mayahw Berry Vinaigrette Dressing. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.

Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.

In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.

Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.

In a small bowl, toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.