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Baby bruschettas with poached pears, gorgonzola and port syrup
Serves 8
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
2 small firm pears2 tbsp clear honey150ml/¼ pint port150ml/¼ pint red wine225g/8oz gorgonzola cheese, at room temperature24 slices of baguette2 tbsp extra virgin olive oil
Method
1. Preheat the grill to hot.2. Halve and core the pears, then cut each pear into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 10-15 minutes or until the pears are tender to the point of a knife but not soft.3. Drain the liquid into a small pan and allow the pear wedges to drain thoroughly.4. Reduce the liquid by two thirds, when it should be a syrupy consistency, this will take 8-10 minutes. Place in a small glass and allow to cool.5. To make the bruschettas, brush each slice of bread with the olive oil, and then grill until the bruschettas are golden on both sides. This only takes a minute or two so keep a close eye!6. Just before your guests arrive, generously spread each bruschetta with gorgonzola, top with a poached pear slice. Finally, using a teaspoon drizzle with the port syrup.
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