Pear and Gorgonzola Crostini

2 small pears, firm, unpeeled
2 Tbsp honey, clear
150 ml Port Wine (1/4 pint)
150 ml red wine (1/4 pint)
1 Baguette (30cm/l2in long)
2 Tbsp extra virgin olive oil
200 grams ( 8oz) Gorgonzola Cheese, at room temperature
Mustard and cress, to garnish

Halve and core the pears, then cut each one into 12 small wedges. Place in
a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes
or until the pears are just tender when pierced with the tip of a sharp
knife (they shouldn't be soft). Carefully tip the pears into a sieve set over a
small saucepan and allow them to drain thoroughly.
Reduce the liquid in the saucepan by two-thirds - it should have a syrupy
consistency like runny honey. This will take 10-12 minutes. Pour the syrup
into a small bowl and allow to cool while you prepare the bruschettas.
Preheat the grill to hot. Cut the bread into 24 slices and brush both sides
of each slice with olive oil. Grill until the bruschettas are golden on both
sides. This only takes a minute, so keep watch.
Spread each bruschetta with a little gorgonzola and top with a poached pear
wedge. Arrange the bruschettas on a serving plate and drizzle with the port
syrup using a teaspoon. Sprinkle over a little mustard and cress.

Work time 20-30 minutes

Cook time 20-30 minutes.

Serves 8-12

Description:
""It's realty important that the pears are nice and firm for this recipe,
or they'll fall apart when you poach them.""

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