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Mascarpone, Gorgonzola and Poached Pear Salad

The first time I tasted this salad, it was a revelation. I was at a small, bustling restaurant in Tuscany, the kind where the aroma of simmering herbs and roasting garlic hangs thick in the air. The sweetness of the pear, infused with warm spices, against the tangy bite of the Gorgonzola and the creamy richness of the mascarpone was an unforgettable symphony of flavors. It felt both comforting and sophisticated, a perfect reflection of Italian culinary philosophy. I knew I had to recreate this magic back home, and after much tweaking, I think I’ve gotten pretty close.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Vegetarian

Ingredients

1 red chile
1 bay leaf
1 rosemary sprig
2 star anise
2 cinnamon sticks
3 cloves
2 lemons
600 g caster sugar
3 tablespoons honey
750 ml red wine
6 firm cooking pears (such as Comice)
250 ml mascarpone cheese
200 g gorgonzola
1 tablespoon basil, chopped
1 tablespoon chives, chopped
1 tablespoon spring onion, chopped
Salad leaves (rocket and lamb’s lettuce recommended)

Equipment Needed

Saucepan (large enough to hold the pears)
Slotted spoon
Cutting board
Knife
Zester
6 serving plates

Instructions

Begin by preparing the pears. Select firm cooking pears, such as Comice. Peel the pears, but leave the stalks intact. Keeping the stalks on adds a touch of elegance to the presentation.
Next, prepare the poaching liquid. In a saucepan just large enough to hold the pears, combine the following ingredients: halved red chile, bay leaf, rosemary sprig, star anise, cinnamon sticks, cloves, thinly pared zest of two lemons, juice of the two lemons, caster sugar, honey, and red wine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, allowing the spices to infuse the red wine. This simmering process releases the aromatic oils from the spices, creating a complex and flavorful poaching liquid.
Gently add the peeled pears to the saucepan. If necessary, add a small amount of water – only enough to just cover the pears. It’s crucial that the pears are submerged to ensure even cooking.
Bring the liquid back to a boil, then reduce the heat again and simmer for approximately 40 minutes, or until the pears are cooked through. The exact cooking time will vary depending on the size, ripeness, and variety of the pears.
To check for doneness, carefully insert a knife into a pear. If the knife slides in easily without resistance, the pears are ready. The liquid should have reduced to a spicy syrup.
Once cooked, carefully remove the pears from the saucepan using a slotted spoon. Place them gently on a plate to cool. Do not place them directly on the serving plates at this stage, as they need to cool slightly.
While the pears are cooling, prepare the cheese mixture. Ensure the mascarpone is at room temperature for easy mixing. Cut the Gorgonzola into approximately 2 cm cubes.
In a separate bowl, gently mix the mascarpone and Gorgonzola together. Be careful not to overmix, as you want to maintain some of the Gorgonzola‘s texture.
Stir in the chopped basil, chives, and spring onion into the cheese mixture. These fresh herbs add a vibrant flavor and aroma to complement the richness of the cheeses.
To assemble the salad, arrange some salad leaves on each of the 6 serving plates. Rocket and lamb’s lettuce are particularly good choices, but feel free to use your favorite mix.
Place a poached pear on top of the salad leaves on each plate.
Add a spoonful of the cheese mixture alongside the pear.
Finally, drizzle a small amount of the spicy syrup from the poaching liquid over the pear and cheese. Be careful not to add too much syrup, as it can overpower the other flavors.
Serve immediately and enjoy!

Expert Tips & Tricks

For a deeper flavor, let the poached pears cool in the syrup for a few hours before serving. This allows them to absorb even more of the spiced wine.
If you don’t have Comice pears, other firm varieties like Bosc or Anjou will work well.
To prevent the pears from browning after peeling, rub them with a little lemon juice.
If the poaching liquid reduces too quickly, add a little more red wine or water to maintain the desired consistency.
For a nuttier flavor, add some toasted walnuts or pecans to the salad.

Serving & Storage Suggestions

Serve this salad immediately after assembling for the best texture and flavor. The salad leaves will wilt if left too long with the dressing and warm pears.

Leftover poached pears can be stored in the poaching liquid in an airtight container in the refrigerator for up to 3 days. The cheese mixture is best consumed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat the poached pears, gently warm them in the poaching liquid over low heat. Do not boil, as this will make them mushy. The cheese mixture should be served at room temperature, so remove it from the refrigerator about 30 minutes before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	651.5 kcal	N/A
Calories from Fat	N/A	13%
Total Fat	9.7 g	14%
Saturated Fat	6.2 g	31%
Cholesterol	25 mg	8%
Sodium	472.3 mg	19%
Total Carbohydrate	117.2 g	39%
Dietary Fiber	1.9 g	7%
Sugars	109.9 g	N/A
Protein	7.9 g	15%

Variations & Substitutions

For a dairy-free version, substitute the mascarpone and Gorgonzola with a high-quality vegan cream cheese alternative and a vegan blue cheese.
Try using different types of nuts, such as almonds or hazelnuts, for added texture and flavor.
Experiment with different herbs, such as thyme or sage, to create a unique flavor profile.
Use white wine instead of red wine for a lighter, fruitier poaching liquid.
Add a drizzle of balsamic glaze for a tangy and sweet finish.

FAQs (Frequently Asked Questions)

Q: Can I make the poached pears ahead of time?
A: Yes, absolutely! In fact, poaching them a day in advance allows the pears to further absorb the spiced flavors of the wine. Store them in the poaching liquid in the refrigerator until ready to use.

Q: What type of pears work best for poaching?
A: Firmer varieties like Comice, Bosc, or Anjou hold their shape well during poaching. Avoid overly ripe pears, as they can become mushy.

Q: Can I use a different type of cheese instead of Gorgonzola?
A: Yes, you can substitute Gorgonzola with another blue cheese like Roquefort or Stilton. Just be aware that the flavor profile will be slightly different.

Q: How long will the salad last once assembled?
A: For the best quality, it’s best to assemble and serve the salad immediately. The salad greens will wilt if left too long with the dressing and pears.

Q: Can I freeze the poached pears?
A: While you can freeze poached pears, the texture may change slightly upon thawing. It’s best to enjoy them fresh or refrigerated.

Final Thoughts

This Mascarpone, Gorgonzola, and Poached Pear Salad is more than just a dish; it’s an experience. The combination of sweet, savory, and creamy elements creates a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by the slightly longer list of ingredients – the results are well worth the effort. I encourage you to try this recipe, experiment with your own variations, and share your feedback. This salad pairs beautifully with a crisp glass of Pinot Grigio or a light-bodied red wine. Buon appetito!

Mascarpone, Gorgonzola and Poached Pear Salad Recipe