Gruyere with Pear Confit

1. 1

   Peel the pears and cut them in half.

2. 2

   Scoop out the seeds with a melon baller or cut them out with a knife.

3. 3

   Slice thin and set aside.

4. 4

   In a medium skillet, melt the butter over medium heat.

5. 5

   Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes.

6. 6

   Add the lemon juice and ginger and stir.

7. 7

   Add the pears and reduce the heat to low.

8. 8

   Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes.

9. 9

   Let cool to room temperature.

10. 10

    To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards.

11. 11

    Toast the bread.

12. 12

    Spoon a mound of confit in the center of each serving plate.

13. 13

    Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.