4 cups water
2 Tablespoons fresh lemon juice
6 small ripe but firm pears
2-1/2 cups Hinzerling Ruby Port
1 cinnamon stick
1/4 tsp. whole peppercorns
1/2 cup blue veined cheese (Blue, Gorgonzola, Stilton, or Roquefort will work)
1/2 cup light cream cheese, softened)
Combine juice and water in a large bowl. Peel each pear and remove core from bottom end. leave stem on. Slice about 1/4 inch from bottom end so pear will sit upright and place in water mixture. Combine ruby port, peppercorns and cinnamon in a dutch oven and bring to a boil. Reduce heat and simmer uncovered for about 5 minutes. Add pears and water, cover and simmer for 20 minutes or until pears are tender, turning fruit occasionally.
Remove pears with a slotted spoon and place in shallow dish. Bring cooking liquid to a boil, cook for 30 minutes or until reduced to about 3/4 cup. Strain and reserve liquid. Pour liquid over pears and chill for 8 hours turning fruit once or twice. Remove pears , reserve liquid and set aside.
Blend cheese in a food processor until smooth and creamy. Spoon into decorating bag with a small tube. Cut pears lengthwise into three or four wedges and arrange on top of sauce. Pipe some of the cheese blend onto the pears.
Serve with a small glass of ruby port!
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