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Spiced Pear and Gorgonzola Endive Cups with Candied Walnuts
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Skillet
  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 2 ripe pears, cored and diced
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 heads Belgian endive
  • 4 ounces gorgonzola cheese, crumbled
  • 1 cup walnut halves
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions
 

  • Melt the butter in a skillet over medium heat. Add the diced pears, cinnamon, and nutmeg. Cook for 4 to 5 minutes until the pears soften but still hold their shape. Remove from heat and set aside.
  • Line a baking sheet with parchment paper. Combine the walnuts, brown sugar, maple syrup, and salt in a small bowl. Spread the mixture on the baking sheet and bake at 350 degrees for 8 minutes. Stir once halfway through, then let cool completely.
  • Separate the endive leaves and arrange them on a serving platter. Spoon a small amount of spiced pears into each leaf.
  • Top the pears with crumbled gorgonzola and a few candied walnuts. Serve right away.

Notes

Make the candied walnuts a day ahead and store them in an airtight container to keep them crisp. If the pears release extra juice while cooking, drain it briefly before filling the cups so the endive stays firm. Swap the maple syrup for honey if that is what you have on hand, but keep the brown sugar to help the walnuts coat evenly.
Course: Appetizer
Cuisine: American
Equipment: Skillet, Baking sheet, Mixing bowl