Gorgonzola With Walnut Compote
This elegant and simple dessert combines the creamy tang of Gorgonzola dolcelatte with the sweetness of dates and honey, all topped with crunchy toasted walnuts. The flavors come together beautifully to create a decadent treat perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 wedge Gorgonzola dolcelatte or other mild blue-veined cheese
- 1/4 cup coarsely chopped walnuts
- 6 medjool or other flavorful dates, pitted and chopped
- 1 Tbs. honey
- 2 Tbs. water
- 2 Granny Smith apples
Instructions
- <b>Toast the walnuts</b>
- Remove the cheese from the refrigerator and let come to room temperature. Preheat an oven to 325&#176;F.
- Spread the walnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until they have darkened slightly and are fragrant, about 10 minutes.
- <b>Make the compote</b>
- In a small saucepan over medium-low heat, combine the walnuts, dates, honey and water and heat until the mixture loosens, then starts to melt together, about 3 minutes. Remove from the heat. Transfer to a small bowl and let cool slightly.
- <b>Finish the dessert</b>
- Core, halve and thinly slice the apples. Arrange the cheese, apple slices and walnut compote on a platter and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 4.
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