Carmelized Pear, Figs, and Gorgonzola.

(I’m having some wordpress formatting issues (spacing between photos and lines) that no one has been able to figure out – I apologize if the formatting of this post is goofy!)

I think the title says it all, but could there be a more fabulous combination?

 

 

Well, assuming you like pears. And figs. And gorgonzola.

 

A lot of people are not fond of all 3 said foods.  Maybe I should stop while I’m ahead. 

 

 

I LOVE pears, figs, and am more than passionate about gorgonzola. 

 

 

You may be thinking ‘is there a food she does not like?’

Why, yes. Yes, there is.

 

 

It would be vegetables. 

All vegetables. Except for corn. Which is, like, a fake vegetable.

 

 

 

This was one of the juiciest pears I have found in a long time.

 

 

I chopped it up, snuck multiple bites, pouted because I couldn’t just eat the entire thing, the threw it in a small dish with some sugar and cinnamon.

 

 

 

 

 

 

 

 

Crumbled gorgonzola.

I could eat this as my entree and dessert. Who am I kidding? I already do.

 

 

 

 

One of my most favorite foods on the planet.

 

 

Fresh, juicy figs.

I also enjoy dried figs. I don’t discriminate.

 

 

 

 

The incredible fig spread I bought last week at Whole Paycheck Foods.

 

 

 

 

The pear, figs, and gorgonzola went into a ramekin.

I only added the figs and gorgonzola once the pears were roasted, and allowed it to roast for 5 more minutes.

Truth be told, it really could be eaten like this. The juiciness of the roasted pears combined with the soft, pungent gorgonzola creates a world of flavor.

 

 

But as much as I love it alone, I love my pants tightening around my waist more, and added some flaky empty-calorie-filled puffed pastry.

I know you think I’m joking.

I’m not.

 

 

Just call me by my new nickname - ’puffy pastry’.

 

 

Serve it with fresh figs.

And crispy, flaky layers topped with fig spread.

 

 

 

 

Roasted Pear, Figs and Gorgonzola Puffed Pastry

1 large bartlett pear

3 fresh turkish figs

2 tablespoons gorgonzola

1 tablespoon sugar

1 teaspoon cinnamon

1 tablespoon fig preserves

1 sheet Pillsbury puffed pastry.

Preheat oven to 400.

Thaw puffed pastry according to directions. Once thawed, place in oven and cook according to directions – about 15 minutes. Once cooled, slice pastry into squares.

Chop up pear and place in ramekin. Sprinkle with sugar and cinnamon. Roast at 400 degrees for about 15 minutes.

Chop figs into quaters. Once you remove the roasted pear from the oven, cover with chopped figs and gorgonzola. Place back in the oven for 5 minutes.

Spread fig preserves on 1 side of 2 puffed pastry squares. On a third square, spread both sides with fig preserves. Assemble one square on plate, fig preserves-side up. Place spoonful of pear, fig and gorgonzola mixture in middle of square. Top with 2-spread-sided square. Place on another spoonful of pear mixture. Top with 3rd puffed pastry square, fig preserves-side down.

Serve with fresh figs.

 

 

 

 

I am slowly increasing pants sizes…

 

 

…one cup of gorgonzola…

…at a time.

 

 

 

 

Do you know any good personal trainers?

 

 

Oh wait. I am one.

 

 

The gravy stain on my shirt and popped-off buttons caused me to forget.

 

 

I am staging a gorgonzola-free intervention. With myself.

 

 

And my pants.

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Tagged as: cheese, figs, pears, recipes