Gorgonzola Dolce with Roasted Pears and Spiced Walnuts by Rick Tramonto

Gorgonzola Dolce with Roasted Pears
and Spiced Walnuts
by Rick Tramonto with Mary Goodbody
from Fantastico!
(Broadway Books, 2007)
Serves 4

Gongonzola Dolce with Roasted Pears and Spiced Walnuts

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I rely on Gorgonzola dolce throughout the book, partly because it is so versatile, but primarily because I absolutely love the mild, sweet, creamy blue cheese. Anyone with a fondness for blue cheese will gravitate to this lovely cheese, and even those who are not major fans of blues may fall for this in a big way! My grandparents kept a cheese plate around most of the time, and more often than not the two offerings were Gorgonzola dolce and Parmigiano-Reggiano. I never thought of either as anything special — although I now respect the years of knowledge that go into the making of each. Dolce is made in Lombardy, near the town of Gorgonzola, and aged according to DOC regulations. I pair it here with pears and spiced walnuts, reminiscent of the classic pear, walnut, and Gorgonzola cheese salad — just deconstructed so the cheese is the focus. If you have a perfectly ripe pear, no need to roast it.


convert		Ingredients
		For the spiced walnuts
1 tablespoon		packed light brown sugar
2 teaspoons		walnut oil
1/4 teaspoon		cayenne
1/4 teaspoon		ground cumin
1 cup		walnut halves

		for the pears
1/4 cup		white wine
		Juice of 1/2 orange
2 tablespoons		honey
1 1/2 tablespoons		unsalted butter, cut into small pieces
1/2		vanilla bean, split
1		cinnamon stick
1/4 teaspoon		cracked black pepper
2 large		firm, ripe pears, such as Bosc or Anjou, peeled, cored, and halved
		Juice of 1/2 lemon
1/2 pound		Gorgonzola dolce, at room temperature, cut into 4 pieces
1/4 cup		chopped Spiced Walnuts

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Method

Make the spiced walnuts
1. Preheat the oven to 350°F (150°C).

2. In a mixing bowl, stir the sugar, oil, cayenne, and cumin until well mixed. Add the walnuts and toss until thoroughly coated.

3. Spread the walnuts on a baking sheet in a single layer and bake for 15 to 20 minutes, until fragrant and slightly darker in color. Stir them at least once to promote even cooking, and take care they do not burn. Let the walnuts cool and then chop them coarsely.

4. The spiced nuts can be stored in an airtight container for up to 2 days.

Make the pears
1. Preheat the oven to 400°F (200°C).

2. In a shallow baking dish that will hold the pear halves in one layer, combine the wine, orange juice, honey, butter, vanilla bean, cinnamon stick, and pepper. Mix thoroughly.

3. Rub each pear half with lemon juice to prevent browning and put them, cut sides down, in the baking dish. Spoon some of the wine-orange mixture over each pear and cover the dish with parchment paper.

4. Bake for 20 to 30 minutes, until the pears are tender when pierced with a small, sharp knife. Do not overcook or they will fall apart. Carefully transfer the pears to a plate or cutting board and let them cool to room temperature.

5. Meanwhile, pour the baking juices into a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup or the consistency of a light syrup. Discard the vanilla bean and cinnamon stick.

6. Slice each pear half lengthwise into 6 slices. Place each pear half on a plate, fanning the slices slightly. Spoon 1 tablespoon of the warm syrup over each pear half and set a piece of Gorgonzola next to each one. Sprinkle the walnuts over the pears and serve.

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