Caramelised pears with Tremosine cheeses and walnuts
Published on 27 January 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A different way to serve cheese.
Ingredients
1 fairly firm Abate pear
1 knob butter
2 tablespoons brown sugar
1 glass dry Marsala
Local walnuts
Mixed cheeses
Here, a selection from CASEIFICIO ALPE DEL GARDA DI TREMOSINE:
Garda cheese
Formagella di Tremosine
Gorgonzola
I cut the pear into 8 slices and remove the core.
I melt a knob of butter in a frying pan and add 2 heaped tablespoons of sugar. When it starts to caramelise and turn golden, I move the pan without stirring.
I add the pears and gently turn after a couple of minutes to caramelise both sides.
I deglaze with the glass of Marsala, moving the pan backwards and forwards.
The pears are ready when the sauce is thick and caramel-like. I turn off and let cool slightly.
I put the pears and their sauce in a bowl and serve with the cheeses and shelled walnuts.
Ingredients
1 fairly firm Abate pear
1 knob butter
2 tablespoons brown sugar
1 glass dry Marsala
Local walnuts
Mixed cheeses
Here, a selection from CASEIFICIO ALPE DEL GARDA DI TREMOSINE:
Garda cheese
Formagella di Tremosine
Gorgonzola
I cut the pear into 8 slices and remove the core.
I melt a knob of butter in a frying pan and add 2 heaped tablespoons of sugar. When it starts to caramelise and turn golden, I move the pan without stirring.
I add the pears and gently turn after a couple of minutes to caramelise both sides.
I deglaze with the glass of Marsala, moving the pan backwards and forwards.
The pears are ready when the sauce is thick and caramel-like. I turn off and let cool slightly.
I put the pears and their sauce in a bowl and serve with the cheeses and shelled walnuts.
Original source: https://incucinaconlilly.com/2014/01/27/pere-caramellate-formaggi-di-tremosine-e-noci/
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