Savory Cheesecake with Pear Compote Topping
Simple, yet elegant, this spread pairs the rich flavors of gorgonzola and mascarpone with the season’s freshest organically grown pears and dried cranberries.
Ingredients
PreparationIngredients
For cheesecake
- 3 medium shallots, finely diced Add to list
- 1 to 2 tablespoons butter Add to list
- 4 ounces gorgonzola crumbles, room temperature Add to list
- 4 ounces mascarpone, room temperature Add to list
- 2 eggs Add to list
- Salt and pepper to taste Add to list
For pear compote topping
- 1 large, ripe, organic bosc pear, peeled, cored and diced Add to list
- 1 cup Columbia Gorge Organics apple pear cider Add to list
- 1/4 cup dried organic cranberries Add to list
- 2 tablespoons Rapunzel white balsamic vinegar Add to list
Preparation
Caramelize shallots in a pan on medium-high heat in butter. When the shallots have turned medium to dark brown, remove from heat and let stand. Blend the cheeses in a mixer until the gorgonzola crumbles have broken into small bits. Then, add eggs and salt and pepper to taste.
Lightly butter two 12-ounce ramekins and fill halfway with cheesecake batter. Top with a layer of caramelized shallots, then fill with remainder of cheesecake batter, smoothing tops with the back of a spoon.
Put ramekins into a deep baking dish and pour water around them to come halfway up the sides of the ramekins. Bake filled ramekins at 400º F for 45 minutes until the tops of the cheesecakes are golden brown and the cheesecakes are still jiggly in the center. Remove from oven and cool in water bath to help prevent the tops from cracking.
For pear compote topping
Simmer all ingredients on high until pears are soft, cranberries have plumped and liquid is reduced by half.
Recipe by , PCC Grocery Merchandiser
Source: Sound Consumer December 2005
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