BeebRecipes.co.uk
Archive of BBC Food Recipes

Baby bruschettas with poached pears, gorgonzola and port syrup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From Saturday Kitchen
It is really important that the pears are firm for this recipe, or they will fall apart when you poach them. Poaching the pears can be done the night before.This also allows the syrup to cool and thicken.

Method


  1. Preheat the grill to hot.

  2. Halve and core the pears, then cut each pear into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 10-15 minutes or until the pears are tender to the point of a knife but not soft.

  3. Drain the liquid into a small pan and allow the pear wedges to drain thoroughly.

  4. Reduce the liquid by two thirds, when it should be a syrupy consistency, this will take 8-10 minutes. Place in a small glass and allow to cool.

  5. To make the bruschettas, brush each slice of bread with the olive oil, and then grill until the bruschettas are golden on both sides. This only takes a minute or two so keep a close eye!

  6. Just before your guests arrive, generously spread each bruschetta with gorgonzola, top with a poached pear slice. Finally, using a teaspoon drizzle with the port syrup.

Ingredients

  • 2 small firm pears
  • 2 tbsp clear honey
  • 150ml/¼ pint port
  • 150ml/¼ pint red wine
  • 225g/8oz gorgonzola (or a similar vegetarian blue cheese), at room temperature
  • 24 slices of baguette
  • 2 tbsp extra virgin olive oil

Shopping List

Baby bruschettas with poached pears, gorgonzola and port syrup

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!