Summary

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

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Instructions

1. Cut the fennel lengthways into about 1 cm thick slices and cook in the steamer until firm to the bite.
2. Peel and core the pears and cut into cubes.
3. 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.
4. 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.
5. Bake in the oven preheated to 220 degrees on the second groove from the bottom for about 10-15 minutes.