What the heck, it's the holidays! Go with a decadent dessert for crying out loud. This one should fit the bill.
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| Pears and Roquefort | |
| Serves 4 4 fresh, ripe pears, halved lengthwise and cored 4 oz Roquefort cheese 3 Tbsp fresh Ricotta (or mascarpone) 2 cups sweet Marsala wine 2 Tbsp lemon zest 1/4 cup sugar 2 Tbsp chopped pecans (or walnuts, but I like pecans) |
What the heck, it's the holidays! Go with a decadent dessert for crying out loud. This one should fit the bill. In medium pan, combine wine, lemon zest and sugar. Bring to boil, cover and simmer for about 10 minutes. Add pears to sauce cooking about 10-15 minutes per side (until tender). Remove the pears to serving plates, leaving the sauce in the pan and then boiling sauce for about 5 minutes - until it thickens. Remove from heat, let cool. In a bowl, mix the Roquefort, Ricotta and pecans then add to pears. Drizzle sauce on and around pears. Serving Suggestions and Tips: This recipe pairs great with any lighter shaded dessert wine like Banyuls.
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| Posted by Pat on November 29, 2006 1:17 PM | |
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