Penne in a Creamy Blue Cheese Sauce with Roasted Pears

Firstly, an admission ~ I wanted to refer back to the post about this lovely blue cheese pasta recipe which I wrote in 2010 but the whole thing seems to have disappeared!   So, instead I referred back to my old Sudden Lunch! files and have repeated the whole thing, virtually verbatim, here! 
I had lunch for dinner last night - makes a change! The reason being that I was out all day and was absolutely starving, darlings, by the time I got in. So, my evening lunch was whipped up quickly out of a few things I had laying around the place, notably some award winning and scrummy Cornish Blue Cheese and some Butterscotch Roasted Pears. I was not that surprised, therefore, when I made this dish as it is an old standby of mine. 

Please pin for future reference!

Years ago, at work, I did a dessert of Butterscotch Baked Pears. It sold well but I found I was left with a couple of portions; too small an amount to offer on the evening’s menu but too big to throw away. (Actually, I think almost everything is too big to throw away – I can’t abide waste, my dears, which is why I wrote Creative Ways to Use Up Leftovers.

Anyhoo, the upshot is that I stirred the pears into a Gorgonzola sauce I had made, and it was divine. One customer trailed sadly after me for weeks until I gave him the recipe (I was a little embarrassed).  The reason I had some of these pears laying around last night is that I was making some Butterscotch Pear Ice Cream (see Luscious Ice Cream without a Machine for the recipe!).

The basic Pasta in Blue Cheese Sauce recipe, for which I now use the wonderful Cornish Blue, goes thus …

Penne Pasta in  Blue Cheese Alfredo for 2

200ml double cream
15g butter
25g freshly grated Parmesan
50g crumbled Cornish Blue Cheese (or Gorgonzola, Cambozola, Stilton, etc)
salt and pepper to taste - I myself, personally, would be heavy on freshly ground black pepper
225g (raw weight) penne (or other) pasta - cooked

~   Gently heat the butter and the cream together, stirring, till the butter has melted into the cream.
~   Add the 50g of shredded Parmesan and the blue cheese and stir till melted.
~   Slowly bring almost to a boil, then immediately turn down the heat and simmer gently, still stirring quite a lot but only for a minute or so, maybe less, till you have a smooth creamy sauce.
~   Toss together with the cooked pasta till all hot.
~   Stir in a handful of butterscotch baked pears or, perhaps, sprinkle with crunchy toasted walnuts.


Butterscotch Baked Pears


500g ripe but still a little firm pears – about 4
85g butter
85g soft light brown sugar
pinch of salt

~   Preheat oven to 180ºC/350°F/160ºC fan/gas 4.
~   Peel and core and halve, slice or dice the pears according to how you intend serving them.
~   Put the butter, sugar and salt into a shallow oven proof dish and heat in the oven for a few minutes till melted.
~   Turn the pears in the buttery goo to coat.
~   Cover with foil and bake for about 45 - 60 minutes till the pears are tender and reclining in a butterscotch sauce.

Serve with ice cream or cream, in cakes, pancakes, etc. or add to the above pasta dish.

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