4 pears sliced lengthwise
1/3 cup of sugar
1 teaspoon cinnamon
1/4 cup of sugar
1 cup red wine
2 teaspoons unsalted butter
2 ounces Atalanta Blue Cheese (Blue Castello may be substituted)
3 ounces dark chocolate
6 oz. heavy cream
1 teaspoon butter
Heat sauté pan over medium heat, melt butter and sauté pears until they begin to get soft, about 3-4 minutes. Add sugar and cinnamon, and cook until sugar begins to caramelize.
Add red wine and bring the mixture to boil; reduce heat and simmer.
As pears are simmering and red wine is reducing, break chocolate into little pieces and set aside in bowl. Place the cream in a saucepan, and heat to simmer; pour cream over chocolate and let sit about 10 minutes. Whisk chocolate and cream, and swirl in teaspoon of butter at the end. When red wine has reduced almost completely, remove pears from heat.
To serve, divide blue cheese into 4 equal portions; shape each portion into small disk or ball, and place in middle of dessert plate. Fan quarter of pears around cheese; ladle chocolate sauce around them and enjoy.
Recipe created by Evan Madden-Peister.