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Pears in Red Wine with Cream Cheese

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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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