Fennel Slices with Pears and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tuber / n fennel
- 2 pear (s)
- 2 tablespoon sugar
- 1 dl white wine
- 4 sprigs thyme
- 200 g Goronzola
- 1 dl cream
- Pepper from the grinder
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Cut the fennel lengthways into about 1 cm thick slices and cook in the steamer until firm to the bite.
- Peel and core the pears and cut into cubes.
- Melt the sugar into a dark brown caramel in a smaller pan. Add the pears and white wine and cook until the pears are soft. Lift out the pears with a slotted spoon and place in a bowl. Let the caramel stock reduce like a syrup. Pour over the pears. Pluck the thyme leaves from the branches, chop finely and add to the pears.
- Butter an ovenproof dish. Place the cooled fennel slices in the mold with a little space between them. Spread a little of the pears and Gorgonzola on each slice of fennel. Drizzle with the cream and season well with pepper.
- Bake in the oven preheated to 220 degrees on the second groove from the bottom for about 10-15 minutes.
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