- 2 large firm Anjou or Bartlett pears, light green to yellow in color
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 1 tablespoon freshly squeezed lemon juice
- 2 slices fresh ginger, about 1/4-inch thick
- 4 ounces Gruyere cheese
- 8 thin slices whole-grain bread, cut in half
Peel the pears and cut them in half. Scoop out the seeds with a melon baller or cut them out with a knife. Slice thin and set aside. In a medium skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes. Add the lemon juice and ginger and stir. Add the pears and reduce the heat to low. Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes. Let cool to room temperature. To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards. Toast the bread. Spoon a mound of confit in the center of each serving plate. Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.