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Deborah says: “You may not believe this, but I’m actually lazy when it comes to cooking. I’m willing to invest time in preparation because I can't stand boring food, but I’m always looking for short-cuts and things to make my life easier. The gadgets and appliances I’ve chosen for my store have done exactly that over the years and, if you’re as lazy as I am, you’ll love them too!

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Photo Ben Gebo Photography

Ben Gebo Photography

Order Gasex online no prescription, [donotprint]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, japan, craiglist, ebay, overseas, paypal, Gasex trusted pharmacy reviews, I substitute fromage blanc for crème fraiche and combine it with luscious Gorgonzola, which has enough flavor for both, comprar en línea Gasex, comprar Gasex baratos. Order Gasex from United States pharmacy, A splash of cognac gives it a sophisticated kick. To intensify the flavor of the pears, I subject them to high temperature roasting, canada, mexico, india, Buy Gasex without a prescription, 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), where to buy Gasex. Buy generic Gasex, In addition, its effect is blunted by the lower GI of  the pears, buy cheap Gasex no rx, Gasex from canadian pharmacy, so the glycemic load of the entire dessert is moderated.

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Roasted Pears with Gorgonzola

  • 2 ripe Bosc pears, where can i find Gasex online, Japan, craiglist, ebay, overseas, paypal, (peeled, if desired), Gasex over the counter, Real brand Gasex online, 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

  1. 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, buy generic Gasex, Gasex trusted pharmacy reviews, until just tender or longer for a softer consistency.

  2. Meanwhile, combine the Gorgonzola, order Gasex online c.o.d, Buy Gasex without a prescription, fromage blanc, ½ teaspoon sugar, order Gasex no prescription, Buy cheap Gasex, and 1 teaspoon cognac in a small bowl and blend well with a fork. Taste, where can i order Gasex without prescription, Buy Gasex from mexico, and add more sugar and cognac if desired. (The cheese mixture may be made up to 24 hours in advance and stored, ordering Gasex online, Online buy Gasex without a prescription, covered, in the refrigerator.)

  3. To serve, purchase Gasex online, Buying Gasex online over the counter, 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, where can i buy Gasex online, 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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  • March 8 2010, 7:47 AM

    This looks great and refreshing!

  • March 8 2010, 7:18 PM

    Mixing the gorgonzola with ricotta is a great idea. It looks lovely and sounds delicious!

  • March 8 2010, 7:38 PM

    Thanks, Peggy. It’s a pretty wild dessert for 104 calories and 5 g of fat!!

  • March 8 2010, 9:16 PM
    Carolyn Jung

    Gorgonzola and cognac?? Four words: Oh my, OH MY! ;)

  • March 8 2010, 9:33 PM

    How nice of you to say so!! Thanks.

  • March 9 2010, 2:14 AM

    Wow, this looks incredible.

  • March 9 2010, 8:47 AM

    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.

  • March 9 2010, 12:39 PM

    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.

  • March 9 2010, 2:57 PM

    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!

  • March 10 2010, 6:15 AM

    This is very healthy recipe. I’m going to dry…

  • March 10 2010, 12:53 PM
    Linn @ Swedish Home Cooking

    Pear and Gorgonzola is such a beautiful combination. I like the picture a lot, super simple and light.

  • March 10 2010, 7:03 PM

    These look so pretty and delicious. Doesn’t seem to difficult either.

  • March 11 2010, 2:01 PM
    Cristina @ TeenieCakes

    These pears w/gorgonzola looks so delicious. I look forward to making this. Congrats on the FB Top 9!

  • March 11 2010, 4:15 PM

    Thanks, Crisitina. I think you’ll enjoy them.

  • March 11 2010, 4:16 PM

    If you can remove the core from a pear, this will be no challenge for you. It’s almost effortless.

  • March 11 2010, 4:17 PM

    I am so glad you like the idea of it. They seem like natural mates to me too.

  • March 11 2010, 11:01 PM
    [email protected]

    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!

  • March 12 2010, 12:03 AM

    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.

  • March 12 2010, 5:15 PM

    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!

  • March 12 2010, 6:37 PM

    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.

  • March 12 2010, 6:41 PM

    Thanks very much for the kind words about the photo and the recipe. Ben and I really appreciate your support!

  • March 12 2010, 6:42 PM

    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!

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