Favourite Poached Pears in Wine
Warm and soft pears poached in wine with vanilla and blue cheese.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pears
bosc pears, firm * see note |
|
|
| 1 | bottle |
wine
zinfandel |
*
|
| 1 | cup |
sugar
|
|
| 1 ½ | cups |
water
|
|
| 6 |
peppercorns
|
*
|
|
| 1 |
vanilla bean
|
*
|
|
| ⅓ | pound |
gorgonzola cheese
dolce |
*
|
| ¼ | cup |
pecans
toasted, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pears
bosc pears, firm * see note |
|
| 1 | bottle |
wine
zinfandel |
*
|
| 237 | ml |
sugar
|
|
| 355 | ml |
water
|
|
| 6 | each |
peppercorns
|
*
|
| 1 | each |
vanilla bean
|
*
|
| 151.2 | g |
gorgonzola cheese
dolce |
*
|
| 59 | ml |
pecans
toasted, coarsely chopped |
|
Directions
Peel the pears, core them from the bottom, leaving the stems on.
In a large saucepan, add all of the ingredients except the pears and bring to a boil.
Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes.
Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.
To serve:
When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle with sauce.
Top with toasted pecans.
TIP:
ASIAN PEAR SALSA Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro.
