Ingredients
-
1 1/4
-
1/4
-
1
-
1
-
1
-
4
-
8
-
-
-
-
-
-
-
-
Directions
Pears With Maple, Walnuts and Gorgonzola,We often serve this after dinner in place of a cheese course. I don’t remember for certain, but I think it’s a Martha recipe.,I made this to serve as the ending course of a ribeye steak dinner. It definitely deserved their spot on the menu! The flavors here pair perfectly and it was the perfect ending to our meal! Easy & delicious! Discovered during Fall ’09 Pick A Chef.,OVER THE TOP DELICIOUS! The flavor combination in this dish is simply divine, plus it’s gorgeous on the plate. Hubby absolutely loved it, in fact I’ve already made it twice. Thanks for a true keeper Amanda. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Mix Sugar and Salt in a Small Bowl and Set Aside. |
|
3
Done
|
Saute Butter and Maple Syrup in a Large Pan, and Bring to a Boil. |
|
4
Done
|
Remove from Heat. Add Nuts and Toss to Coat. |
|
5
Done
|
Transfer Nuts to a Rimmed Baking Sheet. |
|
6
Done
|
Sprinkle With Sugar Mixture. Toss to Coat. |
|
7
Done
|
Toast in Oven Until Fragrant, About 7 Minutes. |
|
8
Done
|
Let Nuts Cool Completely on Sheet. |
|
9
Done
|
to Serve, Arrange Candied Nuts, Pear Wedges and Gorgonzola on a Serving Platter. |
