articles @ sedonainformation.com

My good friends Chuck and Phyllis Cline, owners and operators of
Sedona’s famous Heartline Cafe, have graciously permitted
the reprinting of selected recipes from Chuck’s marvelous cookbook,
Recipes From Sedona’s Heartline Cafe.

Enjoy your cuisine explorations and stop by to taste the Chef’s magic
at the Heartline Cafe next time you visit Sedona.
There’s nothing like the real thing.

Warm Gorgonzola Torte

with Caramelized Pears

Six servings

1 pound Gorgonzola cheese, crumbled

3 large eggs, beaten

puff pastry sheets cut into six-inch squares, a total of 6 six-inch squares

6 pears, Bosc, Bartlett, or other (choose the sweetest and ripest you can find), peeled, cored and halved

½ cup melted butter

kosher salt and pepper

2 tablespoons sugar

fresh thyme sprigs or fresh basil

Pastry

Preheat oven to 375 degrees. Divide cheese among pastry squares. Brush beaten egg along all four edges of pastry square. Fold each corner inward to the center, creating a square “pillow” that is half the size of the flat pastry square you began with, and pinch to seal. Brush top of pastry with beaten egg. Repeat with remaining squares.

Pears

Gently toss pears in a large mixing bowl with melted. Place pastries and pears on a greased or parchment-lined baking sheet. Pears will caramelize best if placed flat side down. Bake until pastry is browned and flaky, about 12 minutes. Remove baking sheet from oven and carefully lift pastries from sheet. Test pears; they may require more baking time if they are not fully ripe. (Alternatively, you can caramelize the pears in a heavy skillet on the stove while the pastries are baking.)

Presentation

Place a Gorgonzola torte on each plate and accompany it with pear slices.