I love poached pears this time of year! They lend themselves nicely to any holiday menu. I am using St. Agur blue cheese, maybe one of the most perfect foods on the planet!
I always save my poaching liquid. It is great to add to a vinaigrette, or you can use it to make a smart holiday cocktail!
Ingredients:
- 3 Red Bartlett pears, peeled, cut in half lengthwise, seeds taken out with a melon baller. Take out a little extra flesh so you have a hole about the size of a silver dollar. Cut the stems out carefully.
- 1 1/2 cup red wine
- 1/2 cup water
- zest of 1 orange
- 1 cinnamon stick
- pinch of salt
- 1 cup sugar
- 1 1/2 cups white wine
- 1/2 cup water
- zest of 1 lemon
- 5 cloves
- pinch of salt
- 1 cup sugar
- 1/2 cup large pecan pieces
- 1/2 T. butter
- 1 t. sugar
- pinch of salt
- pinch of cayenne pepper
- 6 T St. Agur blue cheese
Method:
- In a small sauce pan, put red wine and next 5 ingredients.
- In a second small sauce pan, put white wine and next 5 ingredients.
- Bring both poaching liquids to a boil, then add 3 pear halves to each pot.
- Turn heat to very low. The liquid should barely be moving. Poach for about 20 minutes or until soft, a knife should pass through easily.
- While pears are poaching, put pecans in dry nonstick pan and toast lightly over low heat.
- Add butter and cook for about 1 minute, then add sugar, salt, and cayenne pepper.
- Cook for 1 or 2 minutes and let cool on a plate.
- When pears are done, put on a small sheet pan. You may need to slice a little off of the bottom so they sit level.
- Fill with crumbled blue cheese and candied pecans.
- Hear in 325 degree oven for 5 minutes, or until cheese is just starting to melt.
These are great as either a first course or a healthier dessert. You can arrange the pears on a buffet platter with the colors alternating; you could serve them with a simple tossed salad; or as a plated dessert with some of your favorite sugar cookies.
Enjoy!
Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…
