Gruyere With Pear Confit
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
48
Sourness
33
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards
2
Peel the pears and cut them in half
3
Scoop out the seeds with a melon baller or cut them out with a knife
4
Slice thin and set aside
5
In a medium skillet, melt the butter over medium heat
6
Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes
7
Add the lemon juice and ginger and stir
8
Add the pears and reduce the heat to low
9
Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes
10
Let cool to room temperature
11
Toast the bread
12
Spoon a mound of confit in the center of each serving plate
13
Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom