Ingredients
2 firm medium pears1/4 cup brandy or Cognac, optional 3 tablespoons olive oil1 large fennel bulb, halved, cored and thinly sliced4 cups shredded or thinly sliced cabbage1/4 cup water3 tablespoons lemon juice2 teaspoons honey or agave nectar1 teaspoon kosher salt1/2 teaspoon pepper3/4 cup crumbled or sliced Gorgonzola cheese 1/2 cup chopped walnuts, toasted
Preparation
Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside.
In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.
Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
