Zoose Pears

Zoose Pears are scrumptious accompanied by a well-chilled white Loire wine, such as Sancerre.

4 small ripe pears the juice of

1 lemon

4 oz. Gorgonzola cheese

1 oz. unsalted butter, softened

4 tablespoons crushed pistachio nuts

Using a sharp knife, peel the pears and core them. Using a pastry brush, brush the lemon juice over the pears and set them aside.

In a medium-sized mixing bowl, cream the cheese and butter with a kitchen fork until they are soft and creamy.

Using a small teaspoon, fill the hollow cores of the pears with the cheese mixture.

Place the crushed pistachio nuts on a plate and roll the pears in the nuts until they are well covered, shaking off any excess.

Place the pears on a serving dish and place the dish in the refrigerator. Chill for 2 hours before serving.

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