This sauce started with a simple gastrique sauce, simply caramelized sugar deglazed with vinegar. For me, I prefer to use honey rather than sugar to make my caramel, it is much healthier and most important, more flavorful. For a lot of my cooking I prefer to use cider vinegar, I feel it has the best flavor that pairs with most ingredients.
Begin the recipe with by peeling and removing the core and cutting it into large pieces. Cook the pears in a pot on medium heat until the water comes out and the sugars start to caramelize. Deglaze with a little water to remove the sugars beginning to caramelize on the bottom of the pot. Once it is fully cooked, add the bleu cheese and stir until it is melted then puree.
Begin to cook the honey with the fennel seeds until it begins to smell a bit burnt and deglaze with the cider vinegar. Remove from the heat and carefully add the pear puree and stir until it is completely mixed. Heat again and simmer for a few minutes to make sure the caramel has completely melted into the sauce.
You can base the recipe on your own tastes, whether you love the taste of blue cheese or pear more.
Crafted Creations 