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Red Wine Poached Pear, Gorgonzola, Ginger Biscuit Crumble, Ginger Preserve, Port Glaze


  • 400g Good quality Gorgonzola
  • 70g Caster Sugar
  • 50 g Ginger preserve
  • 6 just-ripe Pears, peeled
  • 5 ginger Biscuits, crumbled
  • 2 cups Dry Red Wine
  • 2 Whole Star Anise
  • 2 x 7cm Cinnamon Sticks
  • 2 cups Port Wine
  • 1 Vanilla Bean, split



  1. Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium saucepan overmedium heat. Cook, stirring, for 2 minutes or until sugar dissolves.
  2. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears aretender.
  3. Use a slotted spoon to transfer pears to a heatproof bowl. Increase heat to high and
    bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickensslightly.
  4. Pour over the pears and set aside for 10 minutes to cool.



  1. Place the Port Wine in a saucepan over a medium heat and reduce to a glaze.
  2. Serve a quarter of a Pear with a Slice of Gorgonzola, Ginger Preserve, Crumbled Ginger Biscuit and Port Glaze.

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