Gruyere with Pear Confit

Directions

1. 1
   Peel the pears and cut them in half.
2. 2
   Scoop out the seeds with a melon baller or cut them out with a knife.
3. 3
   Slice thin and set aside.
4. 4
   In a medium skillet, melt the butter over medium heat.
5. 5
   Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes.
6. 6
   Add the lemon juice and ginger and stir.
7. 7
   Add the pears and reduce the heat to low.
8. 8
   Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes.
9. 9
   Let cool to room temperature.
10. 10
    To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards.
11. 11
    Toast the bread.
12. 12
    Spoon a mound of confit in the center of each serving plate.
13. 13
    Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.