Zees Wine Bar & Grill’s Icewine Poached Pear Crostini with Gorgonzola
A Toast to Icewine Season
Inspired by the charm of Niagara’s Icewine Festival, this Icewine Poached Pear Crostini recipe brings together poached pears infused with cinnamon and star anise, layered over crisp crostini and finished with bold gorgonzola.
It’s a festive winter bite that’s as beautiful as it is flavourful. ideal for entertaining or adding a touch of seasonal flair to your table.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 8 people
4 Bosch or bartlett pears
1 Cinnamon stick
2 cloves Star anise
1 cup Icewine
1 Baguette
1 cup Crumbled gorgonzola cheese
Method
- Peel pears, cut in half length wise, and core them. Place pears, cinnamon, star anise and Icewine into a pot and cover with tap water.
- Bring pears to a boil and turn off. Allow the pears to sit in the liquid and cool until room temperature.
- Slice baguette into ¼ inch slices and spread on a baking sheet. Drizzle with oil and season with salt and pepper. Bake at 350°F for 8 minutes or until brown and crisp. Cool on a wire rack. Crackers optional.
- Remove pears from liquid and slice thinly. Place on a crostini and top with gorgonzola cheese. Serve warm or cold. Optional drizzle with honey.
Wine Pairing – 2023 Bella Terra Cabernet Merlot Reserve
To elevate the rich and aromatic profile of the Icewine poached pear crostini, we recommend pairing it with the 2023 Bella Terra Cabernet Merlot Reserve.
This medium-bodied wine offers notes of cherry, vanilla, and blackberry that beautifully complement the bold creaminess of the gorgonzola. Its velvety, complex finish with hints of spice harmonizes with the warm cinnamon and luscious Icewine-poached pears, creating a balanced and indulgent tasting experience.
Pairing compliments of the sommeliers at Zees Wine Bar & Grill Restaurant.