Gorgonzola Pear Cream Sauce

  • 2 tablespoons Butter
  • 2 firm pears(d’anjou or Bartlett), peeled and cut into a ½” dice
  • 2 sprigs Fresh Rosemary, chopped
  • 1 teaspoon Coarse Salt
  • ½ cup White Wine
  • 2 cups Heavy Cream
  • ¾ cup Gorgonzola, crumbled
  • Ground Black Pepper


  • Heat the butter on medium/high in a large frying pan. Add the diced pears, rosemary, and salt, and saute for 2-3 minutes, or until pear is soft. Pour in the white wine and cook until most of the liquid is evaporated. Pour in the cream and bring to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until cream has thickened and reduced by half.. Turn off the heat and gently stir in the gorgonzola crumbles.
  • Serve over pasta or gnocchi immediately with fresh ground pepper over the top.

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