Brandy Honey Apples with Gorgonzola and Pecans
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2 x 15ml tablespoons olive oil (not extra virgin)
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2 pears (approx 500g total weight), unpeeled and uncored
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3 x 15ml tablespoons Marsala
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2 x15ml tablespoons honey
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50g walnut halves
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500g ripe gorgonzola in perfect condition (it should never have seen the inside of your fridge). OK mine did, shoot me. Sometimes Nigella can be unrealistic
Step 1 - Let the oil heat in a large frying pan, while you cut the pears into eighths i.e. quarter them and halve each quarter
Step 2 - Fry the pears for 3 minutes on each side, and, while they are frying, whisk the Marsala and honey together in a cup.
Step 3 - When the pears have had their time, throw in the Marsala-honey mixture and let it bubble up vociferously around the pears, them transfer them, all bronzed and syrupy, to a plate.
Step 4 - Add the walnut halves to the dark juices left in the pan and story fry them for about a minutes until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add Gorgonzola.
Recipe by Nigella Lawson from Nigella Express