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Roasted Pears with Gorgonzola
Ben Gebo Photography
STRATEGY SESSION: As always, my goals in this recipe are to keep fat and calories low and flavor high. To limit fat in the filling, I substitute fromage blanc for crème fraiche and combine it with luscious Gorgonzola, which has enough flavor for both. A splash of cognac gives it a sophisticated kick. To intensify the flavor of the pears, I subject them to high temperature roasting, which leads to caramelization– always a good thing! Although sugar has a high glycemic index , I limit its impact by using as little as possible (and it is very little). In addition, its effect is blunted by the lower GI of the pears, so the glycemic load of the entire dessert is moderated.
I know, I know…I’ve said that fresh fruit is the only healthy dessert, blah, blah, blah. It’s true. I consider even so-called ”healthy” desserts to be an unnecessary caloric and glycemic burden. I believe in the occasional real dessert and fresh fruit the rest of the time.
However, it’s also true that many people eat dessert regularly and some of them are gluten-sensitive. In response to a recent request for gluten-free desserts, I decided to present this one. In its defense, it contains only 104 calories and 11 g net carbs per serving, while the average dessert in a recent issue of Cooking Light weighed in at 205 calories and 31.5 g net carbs.In addition, the glycemic index of a pear is significantly lower than the GIs of Cooking Light’s dessert ingredients. Since glycemic load is a function of both the carbohydrate density (grams of carbs per serving) and the GI of the ingredients, the glycemic load of my dessert is modest by comparison. When life calls for a healthy dessert, this is my ace in the hole.
Note: If you want to get fancy about it, you can use a pastry bag to fill the pears; but they’ll be just as delicious without this little flourish.
Special Note: I’m thrilled to announce that this recipe was ranked #1 out of 3100 posts on the Foodbuzz Top 9 on March 10, 2010.
Roasted Pears with Gorgonzola
- 2 ripe Bosc pears, (peeled, if desired), halved and cored
- Canola oil spray
- 2 ounces Gorgonzola, rind removed
- ¼ cup fromage blanc or nonfat ricotta
- ½ to 1 teaspoon sugar
- 1 to 2 teaspoons cognac
- Preheat the oven to 425° F. Spray a nonstick baking sheet with canola oil and place the pears cut side down. Roast for 20 to 30 minutes, until just tender or longer for a softer consistency.
- Meanwhile, combine the Gorgonzola, fromage blanc, ½ teaspoon sugar, and 1 teaspoon cognac in a small bowl and blend well with a fork. Taste, and add more sugar and cognac if desired. (The cheese mixture may be made up to 24 hours in advance and stored, covered, in the refrigerator.)
- To serve, divide the pears among 4 plates. Garnish each serving with a dollop of the cheese mixture. Serve immediately.
Makes 4 servings
Per serving: Calories 104, 5 g total fat, 3 g saturated fat, 5 mg cholesterol, 13 g total carbohydrate, 2 g dietary fiber, 4 g protein, 222 mg sodium.
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Peggy
This looks great and refreshing!
lisaiscooking
Mixing the gorgonzola with ricotta is a great idea. It looks lovely and sounds delicious!
Deborah
Thanks, Peggy. It’s a pretty wild dessert for 104 calories and 5 g of fat!!
Deborah
Carolyn Jung
Gorgonzola and cognac?? Four words: Oh my, OH MY! ;)
Deborah
How nice of you to say so!! Thanks.
Deborah
arugulove
Wow, this looks incredible.
Deborah
I am glad you think so. It has alot going for it– and it’s only 104 calories with 5 g of fat! It’s so easy to make that anyone can do it.
Deborah
Michele
It’s been said before by others regarding other recipes but it is worth saying again…the food styling and photography for the images that go with your recipes is remarkable.
Now for this recipe, darned remarkable too. We made this yesterday and it was scrumptious!
One of the things my hubby and I both appreciate about your recipes, along with the great flavors and healthy profile, are the techniques we learn. We’re long time “foodies” and pretty skilled home cooks but your recipes suggest techniques that had not occured to us before.
As example, caramelizing the cut surface of these pears by putting them face down on a baking surface in a 425 degree oven. We’ve made a good number of baked or poached or roasted pear desserts and this was an “Ah HA” for us.
Worked like a charm…and we used a silpat liner on the baking sheet so didn’t need to use a cooking spray. At 25 minutes time the pears were perfectly baked. When cooled, chilled, and filled with the delightful Gorgonzola filling – scrumptious.
We had some lebneh handy so used it in place of the fromage blanc rather than make a trip to the market as all other ingredients were on hand at home. The lebneh worked well as substitute.
This was one of four of your recipes we’ve tried in the last few days and they’ve all been winners! Thanks for the time you invest in the work you do.
Deborah
Thanks so much for your kind words, Michele. Actually, a tremendous amount of thought, work, play, and experimentation go into the styling and photography. So much, in fact, that it takes me a day to recover from a shoot! (I wish I were kidding.) I’ll definitely pass the compliment along to my young side-kick, Ben Gebo. He’ll be thrilled that someone noticed!
Deborah
dokuzuncubulut
This is very healthy recipe. I’m going to dry…
Linn @ Swedish Home Cooking
Pear and Gorgonzola is such a beautiful combination. I like the picture a lot, super simple and light.
Stella
These look so pretty and delicious. Doesn’t seem to difficult either.
Cristina @ TeenieCakes
These pears w/gorgonzola looks so delicious. I look forward to making this. Congrats on the FB Top 9!
Deborah
Thanks, Crisitina. I think you’ll enjoy them.
Deborah
Deborah
Stella,
If you can remove the core from a pear, this will be no challenge for you. It’s almost effortless.
Deborah
Deborah
Linn,
I am so glad you like the idea of it. They seem like natural mates to me too.
Deborah
deana@lostpastremembered
As usual, Deborah, lovely dish.. congrats on #1… no political faux pas to gum up the works this time!!! I think your combo is fabulous and kudos to your photographer!
Deborah
Deana,
Thanks very much!! I will pass your compliment along to Ben Gebo who will be thrilled that you noticed his work. I’m extremely lucky to have him as my partner in crime.
Deborah
Chefany
I agree with all the compliments on the photo work! all you hard work sure pays off :) And OHHHH that recipe! I will make this tonight for sure, thanks!
Katty
Simply beautiful! I want to try them. I wasn’t familiar with fromage blanc (so I googled)…if it’s like quark, I’m sure I will love it.
Deborah
Chefany,
Thanks very much for the kind words about the photo and the recipe. Ben and I really appreciate your support!
Deborah
Deborah
Katty,
I have never tasted quark, but I think they’re probably very similar. I discovered fromage blanc 15 years ago when I was writing my cookbook and have found a million uses for it. This is probably the best one!
Enjoy!!
Deborah
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