| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Coxon’s kit, Coxon3 | 2 | servings |
INGREDIENTS
| 450 | ml | Red wine |
| 75 | g | Caster sugar |
| 2 | Pieces lemon | |
| 2 | Pears; under ripe | |
| 1 | tb | Rosemary sprigs; chopped |
| 150 | ml | Cream cheese; (eg Philadelphia) |
| 1 | ts | Parsley; chopped |
| 1 | ts | Chives; chopped |
| 1 | Bay leaf |
INSTRUCTIONS
Place the wine, sugar, bay leaf, lemon slices and juice, half the quantity of rosemary into a pan and bring to the boil. Channel lines out of and around the pear (this is for decorative purposes only). Poach the pears for around 25-30 minutes until tender. Mix together the cream cheese with the finely chopped parsley, rosemary and chopped chives and store in the refrigerator. Once the pears are tender, turn off heat, retain the pears in the liquid and cool off rapidly. Return the remaining liquid to the pan and reduce until syrupy. Remove the core from the pear and fill with the cream cheese. Mix the syrup reduction with olive oil and drizzle over the pear. Serve with seasonal leaves. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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