Spiced pears with gorgonzola


Spiced pears with gorgonzola

Total Time: 40 Mins


  • 600ml red wine
  • 225g caster sugar
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 1 lemon, zested, juiced
  • Large piece orange peel
  • 6 large firm Corella (or 18 baby Paradise) pears, peeled (see Notes)
  • 1 tbs red wine vinegar
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/2 tbs Dijon mustard
  • Baby salad leaves
  • 300g gorgonzola or similar blue cheese, cut into wedges


  1. Place the red wine, sugar, cinnamon, coriander, bay leaves, lemon zest and juice, and orange peel in a large saucepan. Bring to the boil, stirring, then reduce heat to medium and allow to simmer for 15 minutes. Add the pears, making sure they are completely covered (add water if necessary), and poach for 20 minutes (10 minutes for baby pears) or until just tender. Transfer pears to a plate and reduce the liquid in the saucepan over medium heat for about 5 minutes until syrupy. Reserve 2 tablespoons and pour remaining syrup over the pears and refrigerate.
  2. Place reserved poaching liquid, vinegar, oil and mustard in a bowl. Season with salt and black pepper and whisk together.
  3. Place salad leaves on each plate, top with a pear and drizzle with a little dressing. Serve with a wedge of gorgonzola.