An elegant yet easy to make dessert that’s sweet with a savory twist. The red wine poaching liquid is reduced to a glossy syrup for that extra special finishing touch!
- 1 bottle red wine (750 ml)
- ¼ cup packed brown sugar (light or dark)
- ¼ cup granulated sugar
- 1 cinnamon stick
- 2 Bosc pears
- 4 – 6 ounces blue cheese
- Preheat oven to 350° (the oven can also be set once pears are finished cooking, before reducing wine).
- Add the red wine, white sugar, brown sugar and cinnamon stick to a medium saucepan set over medium heat. Stir to dissolve the sugar.
- Meanwhile, peel the pears, cut them in half lengthwise, and scoop out the seeds with a small spoon. Cut out the bottom end and the center core with a small paring knife (you can leave on the stem for decoration if desired). Add pear halves to the saucepan.
- Simmer until the pears are soft, about 15-25 minutes depending on the ripeness of the pears. Turn heat down to medium low if necessary to maintain a gentle simmer. Turn the pears occasionally during cooking if they are not completely submerged. Once soft, remove the pears from the liquid with a slotted spoon and set aside.
- Remove the cinnamon stick. Continue cooking the wine over medium heat, stirring occasionally, and then frequently once it begins to thicken. Turn off the heat once the wine becomes syrupy and there is about ½ – ¾ cup of liquid remaining. Depending on how hard the liquid is boiling, this should take about 15 minutes.
- Place the pear halves on a baking sheet, cut side up. Place 1 – 1 ½ ounces of blue cheese on each pear half. Bake in the preheated oven just until the cheese softens and the edges begin to melt, about 2-3 minutes.
- Drizzle the wine syrup on each pear half and serve immediately.
- Bosc pears tend to keep their shape even when cooked, but you could try substituting another type of pear as long as it’s firm. Just keep an eye on them during cooking to make sure they don’t start to break apart.
- Use any type of blue cheese you like (gorgonzola or triple cream blue cheese are my favorites!), but I prefer a block of cheese instead of crumbles to get a nice, thick layer of cheese over the entire pear.
- The pears and wine syrup can be made ahead of time and kept in the refrigerator for 2 – 3 days before assembling the dish. Just let the pears come to room temperature before adding the blue cheese and baking, and microwave the syrup for 15 seconds at a time, stirring in between, until liquefied. (Make sure you use a microwave-safe container, and cover the top to avoid any spatter!)
Keywords: poached pears, red wine poached pears, poached pears with blue cheese, pears with blue cheese