Fennel slices with pears and Gorgonzola

Ingredients for 4 servings:

• 4 bulbs of fennel
• 2 bulb(s)
• 2 tbsp sugar
• 1 dl white wine
• 4 sprigs of thyme
• 200g Gorgonzola
• 1 dl cream
• Pepper, from the mill
• Butter, for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the fennel lengthwise into approximately 1 cm thick slices and steam them in a steamer until al dente. Peel and core the pears, and dice them. Melt the sugar in a small pan until it turns into a dark brown caramel. Add the pears and white wine and simmer until the pears are soft. Remove the pears with a slotted spoon and place them in a bowl. Reduce the caramel to a syrupy consistency. Pour over the pears. Pluck the thyme leaves from the sprigs, finely chop them, and add them to the pears. Butter an ovenproof dish. Place the cooled fennel slices in the dish, leaving some space between them. Spread a little of the pears and Gorgonzola cheese on each fennel slice. Drizzle with the cream and season generously with pepper. Bake in an oven preheated to 220 °C on the second rack from the bottom for about 10-15 minutes.