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Fruit, Cheese: Is Anything Better?

October 28, 2010
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Try this winning seasonal combination: sweet pears and rich gorgonzola, a definite favorite! 
Pear-and-Gorgonzola Focaccia
1 lb. loaf frozen white-bread dough, thawed
3 Tbsps. butter, melted
1 large (11/2 cups) ripe pear, cored, sliced*
1 Tbsp. sugar
1/3 cup chopped red bell pepper
1 Tbsp. chopped fresh rosemary
4 oz. gorgonzola or blue cheese, crumbled
Grease a 12-inch pizza pan.
Press the bread dough into the prepared pan, forming a ridge around edge of pan.
Brush with 1 tablespoon butter. Let rise in warm place until double in size (about 20 minutes).
Meanwhile, melt the remaining butter in a heavy, 10-inch skillet until sizzling.
Add the pear slices.
Cook over medium heat 3 minutes, gently turning occasionally. Sprinkle with sugar. Continue cooking until pears are tender (4 to 6 minutes).
Heat oven to 400°.
Place pears over the dough; sprinkle with red pepper and rosemary. Bake for 15 to 20 minutes, or until crust is deep golden-brown. Sprinkle with gorgonzola, then continue baking until cheese begins to melt (2 to 3 minutes). Serve hot or warm.
Approximate nutrients per serving: calories, 180; fat, 7g; cholesterol, 20 mg; sodium, 330 mg; carbohydrates, 24 g; protein, 6 g.
Recipe courtesy of:

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