Poached Pears with Proscuitto and GorgonzolaStatesboro Pre Blue Pear



Poached Pears-Bring the wine, water, sugar, Lemon Juice, Cinnamon and Star Anis to a boil.

Place the Pear halves into the water and remove the boiler from the heat, let the pears steep until they are almost tender. Use a slotted spoon and set them aside on a tray with Paper towels until dry and cool.

Fill the Pear with the Gorgonzola and wrap in the proscuitto.

Place onto a buttered parchment lined baking sheet pan and bake at 350F until the cheese starts to melt and the proscuitto starts to crisp.

Serve immediately.


Suggested Serving-Over spring mix lettuce with balasmic dressing. 


Statesboro Blue Pear Salad