INGREDIENTS:
- 100 g Gorgonzola,
- 50 g Mascarpone cheese,
- 1 glass fresh cream,
- 8 Martin Sec pears,
- ½ "Ghemme" wine,
- ½ glass virgin Marsala,
- ½ glass water,
- 150 g sugar.
PREPARATION:
Melt the Gorgonzola by warming it up to together with the fresh cream and let it cool down. Add the marscarpone cheese, sugar, virgin Marsala. Mix well till you obtain a homogenous cream. Peel the pears and place them in a pan together with the wine, water and sugar. Cook on a slow heat for 45 minutes till the sauce gets very thick. Place two pears on each dish by forming a fan shape on the Gorgonzola cream; pour a teaspoon of wine sauce on top.
