by pierino
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pierino's Notes:
Expand4 bartlet or comice pears or even quince; peeled, cored and halved Ask a question about this ingredient
1 bottle chianti wine Ask a question about this ingredient
½ cup sugar Ask a question about this ingredient
2 shots poire William or else another eau de vie or grappa Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
Creamy gorgonzola dolce cheese* (enough for four servings) Ask a question about this ingredient
In a sauce pan bring the chianti to a slow boil, add the sugar and whisk while it dissolves. Allow it to reduce by about one third and then hold at a slow simmer
Ask a question about this stepIn a wide pan melt the butter over medium heat, allow it to almost brown
Ask a question about this stepAdd the peeled pear halves and allow them to caramelize for just a minute or so
Ask a question about this stepAdd the liqueur (please don’t pour from the bottle), ignite, stand back and wait for fire to go out
Ask a question about this stepSlowly drizzle in the chianti mixture into the pan containing pears and simmer until the pears are tender when pierced with a fork. The sauce should be syrupy.
Ask a question about this stepPlate up with the gorgonzola on the edge of the plate or center it in the pears. I don't care
Ask a question about this step*Note to cook; while gorgonzola pairs (pun) up well here, I think a nice tallegio would be just as satisfying
Ask a question about this stepLove #4, I once ignited an entire bottle of brandy by pouring some into a skillet sitting over high heat. 10 years ago, and the sound still resonates. Tallegio would be fantastic here.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Boulangere, that would be Rachael Ray's technique for her "you won't be single for long sauce" which calls for "a couple of glugs of vodka". She's right, you won't be single for long because you will be dead.