This recipe is great for making ahead. That's especially handy if you would rather enjoy your guests instead of concentrating on all the last minute preparation tasks. The dish is equally good served warm or cold.
Pears and blue cheese are one of the all-time great marriages. The dessert will be wonderful without the cheese, but stellar with it. Unlike most marriages, any good blue cheese will do. Some are more assertive than others. For some suggestions, refer to Eleven French Blues Compared.
About Pears
When working with pears, it is important to remember that they brown quickly when cut. Most often, you will want to have a water bath handy with a bit of lemon juice mixed in. As soon as the pear is cut, drop it into the water. If you are serving fresh pear wedges, dipping them first in the lemon water will retard the oxidation process. The alternative is to have everything else in readiness (in this case the poaching liquid) before you cut the pear.
Pears Poached in Red Wine
Serves: 6
You will need:
- A non-reactive saucepan or pot large enough to hold the pair halves in a single layer
Ingredients:
- 2 cups dry red wine
- 2 Tbsp fresh lemon juice
- 1 cup sugar
- 2-inch stick of cinnamon --or--
- 1/2 tsp ground cinnamon
- 3 large (or 6 small) ripe, but firm pears
- 4 oz Bleu d'Auverne or Blue de Bresse, crumbled (optional, but incredible)
Method:
- In the large pot over medium flame, bring the wine, lemon juice, sugar and cinnamon to a boil, stirring until the sugar dissolves. Reduce the heat to a simmer.
- Peel, halve and core the pears (see About Pears, above) and add them to the wine mixture. Use a spoon to make sure each of the pear halves is coated with the poaching liquid.
- Slowly simmer the pears, loosely covered, until they are soft, but not mushy when poked with a sharp knife, about 15-20 minutes.
- Remove from the heat and allow the pears to cool in the syrup until they are lukewarm.
To serve warm: Carefully transfer the pears to small serving dishes, discard the cinnamon stick and spoon some of the syrup over the top of each serving. Top with blue cheese crumbles (if using).
To serve cold: Refrigerate the pears, in the syrup, in a covered container until ready to serve.
Can't get enough blue cheese? Check out the Blue Cheese Lover's Cookbook.
Like it French and fruity? Try a Peach Saboyan with Meringue Cookies
Hungry for more French? Find out what's happening in French Cuisine.
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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