Pear and Gorgonzola Crostini

From BBC Good Food Christmas 2001

2 small firm pears, unpeeled (need to be firm so they don't fall apart)
2 tbsp clear honey
150 ml / 1/4 pint port
150 ml / 1/4 pint red wine
1 french baguette (30cm/12 in long)
2 tbsp extra virgin olive oil
200g /8 oz gorgonzola, at room temperature
mustard and cress, to garnish. (I didn't use mustard as I didn't have any!)

1. 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)

2. Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.

3. 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.

4. 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 (really! Most people who try this burn them the first try, so be very careful!!)

5. 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 and serve.
Prepare ahead: You can poach the pears the day before and serve them cold. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is to thin the next day add a little warm water and if too thin, reduce by simmering a minute or two.

From: Susan