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Categories:
pears brandy olive oil fennel bulb cabbage water lemon juice honey kosher salt pepper Gorgonzola cheese walnuts
Viewed: 13 - Published at: 8 years agoIngredients
- 2 firm medium pears
- 1/4 cup brandy or Cognac, optional
- 3 tablespoons olive oil
- 1 large fennel bulb, halved, cored and thinly sliced
- 4 cups shredded or thinly sliced cabbage
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 teaspoons honey or agave nectar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
- 1/2 cup chopped walnuts, toasted
Method
- Peel and core pears; cut into 1/2-in. slices. If desired, toss with brand. Set pears aside.
- In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.
- Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
