Gorgonzola Roasted Pears
Photography Photography by Aaron McLean.
Serves: 6
INGREDIENTS
small, firm but ripe, brown skinned pears
100g gorgonzola cheese or other soft, strong blue cheese
olive oil
METHOD
Preheat the oven to 180°C.
Use an apple corer to carefully remove the core from the centre of each pear. Insert the corer at the base of the pear. Lightly brush each pear with olive oil, place them on a baking tray and roast until they can be easily pierced with a skewer. Avoid overcooking or they will collapse.
Allow to cool a little before filling the pears with gorgonzola. Serve the pears warm or at room temperature with comb honey, fresh walnuts and a glass of port. Serves 6
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.