Here's a delicious autumn recipe for those hard pears you find everywhere at this time of year - and a way to make a little piece of cheese stretch further. No photograph, I'm afraid, because we ate it so fast - I made it in seconds as we were all sitting down for soup. It's very quick, and it brings the age-old combination of pears and blue cheese to new heights.
These flowers from the garden were on the table at the weekend - there won't be many more, as the nights are getting colder and colder.
Sticky pears with gorgonzola
Cut three pears into eight slices each. Fry them gently in olive oil until they start to brown. Meanwhile, mix 2 tablespoons of honey with 3 of Marsala. Coat the pears with this mixture in the frying pan, then lift them out with a slotted spoon and arrange on a large flat dish. Throw a handful of walnut halves into the pan and stir fry for a minute or so, until they are completely coated in the sticky sauce. Put them on the dish, then add the cheese. Drizzle everything with the remaining sauce.
* I used the last of some chestnut honey for this, and the taste shone through, so I would say it was worth using good honey here, if you have some
**I think this would work with other flavours ... next time, I'll use the Armagnac I use for Agen prune tarts
As you may have guessed, this is Nigella (Express)
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