"Stoofpeer' with Gorgonzola and cranberry compôte

'Stoofperen' are a typical Dutch winter fare. Rockhard pear made edible by cooking them for up to 3 hours in red wine, with brown sugar, a cinnamon stick and a star anise

Panfry (in a dry pan) 2 slices of pancetta till crispy, drain on kitchen paper

Use a fork to mix 40g Gorgonzola and 1 tbsp double cream, then warm the mix 20 sec in the microwave to melt the cheese

Cut 1 stewed pear in small cubes

Start plating with the cheese, spoon the pear on top, then some cranberry compôte. Finish with crumbled pancetta

(Here Francine's orinal recipe in Dutch)

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