Preparation: 40 min – Difficulty: Easy – Cooking: 20 min
Serves 4
4 pears | 4 spoons of granulated sugar | 2 of water | 1/2 vanilla bean | A stick of cinnamon | Juniper grains | Pepper in grains for the flavored oil | 400 ml of extra virgin olive oil | A clump of rosemary | Cloves for the filling | 80 g of gorgonzola | 80 ml cream | 15 g of parmesan cheese | 2 yolks for the fondue | 80 g of Taleggio | 80 ml cream | 20 g of “00” flour | Pepper
1. When preparing the pears, peel them trying to keep the stalk intact. Dig them gently from the bottom with the torsoli lever, if possible reaching 3/4 of the fruit, then cut them into three parts and go over the excavated part. After passing the pears in the decoction, fill the lower and central parts and recompose the fruits also using the upper cap. In a saucepan, bring the water to the boil with the spices and sugar, boil for 5 minutes, remove from the heat and strain with a fine-mesh strainer. Peel the pears, dig the lower central part with a core lever forming a deep vertical recess. Cook the decoction again, add the cut pears and cook for 2-3 minutes; remove from the heat, drain, and set aside.
2. For the flavored oil, heat the oil with the rosemary in a pan over medium heat. Remove from the heat, strain, and let cool.
3. Prepare the filling: melt the gorgonzola with the cream and grated Parmesan in a bain-marie, stirring occasionally. Remove from the heat, let it cool and add the yolks, mixing with a wooden spoon. Keep aside in the heat.
4. Prepare the fondue: cut the Taleggio into cubes, pass them in the flour, and melt them in a bain-marie with the cream. Remove from the heat and pepper. Place a bed of hot taleggio fondue on the plates, place the pears stuffed in the center with the gorgonzola cream, and complete with the flavored oil.
