Puhoi Valey Gorgonzola Parfait Served with Red Wine Poached Pears

Serves 6
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A delicious and different creation from Geoff Scott. Prepared on Best of NZ Food.

Gorgonzola Parfait

Firstly make an anglasie by boiling the honey, milk and cream. Whisk the yolks and sugar till thick, add the hot liquids, whisk then pour back into the pot. Stir over a low heat till mix begins to thicken to a ribbon stage. This is the cooking out of the sauce anglasie. Add in the gorgonzola mixing well till the cheese melts. Allow to cool thoroughly then fold in the whipped cream and ouzo. Pour into plastic dariole moulds or small coffee cups and place in the freezer overnight.

 

 

Red Wine Poached Pears

1 x 750ml bottle of red wine

200gr sugar

½ vanilla pod, split lengthwise in half, seeds scraped out & rubbed into the sugar

1 lemon zested

3 medium size pears, peeled, cut in half and the core removed

3 basil leaves, sliced for garnishing

 

Choose a small pot so that the pears are tightly packed and actually cooking under the simmering wine. Combine the wine, sugar, vanilla & lemon in the pot and bring to the boil. Add the pears, bring back to the boil then cover the pears with a paper lid, and simmer till cooked and tender. Allow to cool, remove pears then reduce the cooking liquor till it reaches sauce consistency.

 

Tip the parfaits out of the moulds onto plates, garnish the top of each one with a little basil and serve half a pear on the side. Brush with reduced cooking liquor then drizzle extra sauce around.

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