Mascarpone, gorgonzola and poached pear salad
Peter Gordon
1 red chilli cut in half Bring to boil, simmer five minutes Put pears in, cover with water, simmer 40 to 45 minutes until a thin skewer can be easily inserted through centre. When done, remove pears with a slotted spoon and place gently on a plate to cool. The liquid should be a thick, spicy syrup. Arrange leaves on plates, place a pear on each. Add a spoonful of the cheese and a little of the syrup.
1 bay leaf  
6cm rosemary sprig  
2 star anise  
2 cinnamon sticks  
3 cloves  
2 lemons Pare zest thinly, and juice
500g unrefined caster sugar  
2 tablespoons honey  
650ml good red wine  
6 firm cooking pears, eg Comice peel but leave stalks on
250ml mascarpone     mix
200g gorgonzola  
1 dessertspoon basil, chives, spring onions chop   stir in
salad leaves  
Serves 6
This dish has the unusual distinction of being simultaneously too sweet, too spicy and too salty. It might be more suitable as a dessert, without the gorgonzola and with the chilli seeds removed. But then it is just an indifferent dish of poached pears.