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Categories:
sugar water champagne vinegar fresh ginger brown sugar butter thyme lemon juice salt wedges blue cheese black pepper thyme
Viewed: 44 - Published at: a year agoIngredients
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup water
- 1/4 cup champagne vinegar
- 1 tablespoon minced fresh ginger
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 2 peeled Bosc pears, cored and each cut into 4 wedges
- 1/2 cup (2 ounces) blue cheese, crumbled
- Dash of cracked black pepper
- Fresh thyme sprigs (optional)
Method
- Combine first 4 ingredients in a small saucepan over high heat; bring to a boil. Reduce heat; cook until reduced to 1/2 cup (about 8 minutes), stirring occasionally until sugar dissolves. Drain mixture through a fine sieve into a bowl, reserving cooking liquid; discard solids. Cool.
- Melt brown sugar and butter in a large nonstick skillet over medium-high heat. Cook 2 minutes. Stir in chopped thyme, juice, and salt. Add pears, cut-side down, to pan. Reduce heat to low; cook 2 minutes or until tender, turning once.
- Arrange 2 pear wedges on each of 4 plates; drizzle pears evenly with pan juices. Sprinkle 2 tablespoons cheese over each serving; top each serving with 2 tablespoons reserved cooking liquid. Sprinkle with black pepper. Garnish with thyme sprigs, if desired.
