'Stoofperen' are a typical Dutch winter fare. Rockhard pear made edible by cooking them for up to 3 hours in red wine, with brown sugar, a cinnamon stick and a star anise
Panfry (in a dry pan) 2 slices of pancetta till crispy, drain on kitchen paper
Use a fork to mix 40g Gorgonzola and 1 tbsp double cream, then warm the mix 20 sec in the microwave to melt the cheese
Cut 1 stewed pear in small cubes
Start plating with the cheese, spoon the pear on top, then some cranberry compôte. Finish with crumbled pancetta
(Here Francine's orinal recipe in Dutch)
from simple food, looking good
"Stoofpeer' with Gorgonzola and cranberry compôte Recipe
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