This is a partnered guest post.

When it comes to inviting their love interest to have dinner at their place, many women face two major options: order food from a restaurant, or cook by themselves. Of course, ordering pizza or Chinese food hardly qualifies for a romantic dinner, but luckily we have online food delivery platforms, such as FoodyDirect, which allows us to have anything from any restaurant we like, starting with the most exquisite exotic dishes to make an impression, to choosing the most classical American barbeque ribs for a casual, delicious date. Other women, however, love to display their talents in the kitchen and to impress their dates with their skills, so today we will cook together a rather easy, surprising and delicate Italian recipe. A fair warning, though, ladies, you should know before if the gentleman is the KFC bucket type of guy or he’s into special foods, because this recipe is for enticing tastes rather than for feeding the entire football team. So let’s proceed then…

Pears With Gorgonzola Piccante

The four portion recipe has a low level of difficulty and takes about an hour to have it done.

What you need

4 large Williams pears

4 large slices of bacon

150 grams of Gorgonzola Piccante cheese

100 grams of sliced black (not so salty) black olives

2 – 3 large Champignon mushrooms, preferably fresh, but canned are good also (one can is enough)

1 table spoon of butter

1 large glass of white wine

½ glass of water

½  spoon of oregano

What you do

Make sure the bacon slices are not too fatty and they are long enough to fully wrap and cover each pear in one bacon slice. But before that, peel each fruit carefully and leave the stem attached to them. Cut the pears horizontally at a 1/4 distance from the stem, making thus each fruit a round top. With a small spoon or a knife, carefully clean the seeds inside each pear, and maybe take out some of the pulp too, in order to make room for the filling. When cutting the round top, make sure you keep the stem intact.

Take a small pot and boil together the wine and water and carefully add the pairs and the round tops into the pot. Boil for 10 minutes at a moderate intensity, as you don’t want to make fruit jelly. They should be soft but not over boiled so take them out without breaking thew em and leave them to dry for a few minutes.

If you have fresh mushrooms, clean them, cut them in small pieces and quick fry them for a special taste and flavor. If they are canned, clean them and leave them to dry too.

While the fruits regain their composure, prepare the filling: gently mix in a bowl the mushrooms (they have to be liquid free no matter how you have them or cooked them), the sliced olives and the Gorgonzola Piccante cheese until you get a smooth cream.

Fill the dried pears with the composition, put the round tops on each pear and wrap them with the bacon slices. If you feel the entire edifice isn’t stable enough, help the bacon stay around the fruit with some well placed tooth picks. Cover the pear stems with some aluminum foil so they don’t get damaged from the heat.

Some people prefer to pre-heat the oven to make sure the food is perfectly cooked. In this case it is not mandatory, but you can warm up things inside a few minutes before, just don’t exaggerate with the temperature, it’s not roast you’re cooking. So butter up a heat resistant oven tray, carefully place the pears inside and bake for 10 minutes or until the bacon gets that delicious color.

Before serving (and it’s recommended to serve them warm), take the picks and the aluminum foil out. You can have them with a glass of white wine, and because they are sweet, salty and spicy altogether, you can skip dessert and enjoy your romantic date!

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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