| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry red wine |
| 1 1/2 |
c |
Port |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Black peppercorns |
| 1/4 |
ts |
Whole cloves |
| 1 |
|
Cinnamon stick |
|
|
Zest from 1/3 – 1/2 lemon |
| 4 |
|
Pears; stem on, peeled and |
|
|
; cored with a melon |
|
|
; baller |
| 4 |
oz |
Gorgonzola cheese; at room temperature |
|
|
(4 to 6) |
| 4 |
|
Mint sprigs |
INSTRUCTIONS
In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves,
cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or
until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until
they are fork tender. Remove the pears and boil the poaching liquid until
it has reduced to a syrupy glaze. Stuff the pears with the cheese.
Pour 3 tablespoons of glaze on each plate and tilt the plate to form an
abstract design. Place one pear, stem end up, on each plate. Garnish with
mint sprigs.
Suggested drink: Port
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4086
Converted by MM_Buster v2.0l.
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