Pear & Apple Gorgonzola Tart with Frangelico & Balsamic Reduction
|1 pkg||refrigerated crescent rolls|
|8 Tbsp||unsalted butter cut in 8 pieces|
get recipes @ goboldwithbutter.com
|1 c||chopped apples|
|1 c||chopped pears|
|2 1/4 c||fresh pears cored & slice thinly lengthwise|
|1 Tbsp||ground cinnamon|
|8 oz||crumbled gorgonzola|
No matter how much you just luvvvvv to cook, sometimes you need inspiration and ideas...well, actually, a lot of the time! So when one of my FB foodies posted a really good-lookin' French Tomato Tart, I decided that the fresh apples and pears I had along w/a few fresh pears would become the French Pear & Apple Gorgonzola Tart!
I cheated a little bit b/c I also had a package of some cresent roll dough, so that would become my crust...my husband loved it...in fact, he commented on the crust saying it was so flaky and tender. When I told him it was refrigerated cresent rolls, he said, "Why would you ever make it from scratch again!"
1/2 cup apple/pear juice (that was reserved)
1/2 cup blueberry juice
1/3 cup frangelico
1/3 cup balsamic
REDUCTION SAUCE: Combine into small saucepan and bring to boil for about 7 minutes. Reduce heat to simmer boil for another 12-15 minutes. Remove from heat. Liquid should reduce to about half its volume and thicken. Use as drizzle for serving.