Poached Pears with Fig Syrup and Blue Cheese
Serves 4
Time 55 min
Aromatic poaching spices like star anise, cinnamon and allspice are a great match for fall pears. To easily remove lemon or orange rind in strips, use a vegetable peeler.
Special Diets:
Ingredients
- 1 1/2 cup red wine
- 1 1/2 cup fruit juice, such as apple
- 1/2 cup sugar
- 1 vanilla bean
- 2 whole star anise
- 2 cinnamon sticks
- 2 whole allspice, split and scraped
- 2 strips lemon or orange rind
- 3 whole black peppercorns, cracked
- 4 firm Bosc pears, halved and cored (stems left on, if possible)
- 1/4 cup fig spread
- 1/4 pound blue cheese (such as Stilton or Roquefort), crumbled
Method
In a wide shallow saucepan, heat wine, juice, sugar, vanilla bean, anise, cinnamon, allspice, rind and peppercorns and gently boil for 5 minutes.
Reduce to a gentle simmer.
Arrange pears in the pan, cut-side down, and poach gently, spooning the liquid over the pears from time to time if they are not fully submerged.
Poach for about 20 to 30 minutes, or until tender but not mushy.
Remove pears with a slotted spoon and place on a serving plate to cool slightly.
Strain out poaching spices, or remove them with a slotted spoon.
Increase temperature and reduce poaching liquid until it's slightly thickened and syrupy, about 15 minutes.
Stir in fig spread.
To serve, fill each pear with some of the cheese, then spoon sauce over each half.
Nutritional Info:
Per serving: 370 calories (80 from fat), 9g total fat, 5g saturated fat, 25mg cholesterol, 390mg sodium, 55g carbohydrates (5g dietary fiber, 45g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup red wine
- 1 1/2 cup fruit juice, such as apple
- 1/2 cup sugar
- 1 vanilla bean
- 2 whole star anise
- 2 cinnamon sticks
- 2 whole allspice, split and scraped
- 2 strips lemon or orange rind
- 3 whole black peppercorns, cracked
- 4 firm Bosc pears, halved and cored (stems left on, if possible)
- 1/4 cup fig spread
- 1/4 pound blue cheese (such as Stilton or Roquefort), crumbled