• Delicious as a 1st-course or dessert!
• Makes 4 servings.
PASTRY
| 1 ½ cups | Dessert wine or grape juice | 2 cups | Water |
| ¾ cup | Sugar | ½ stick | Cinnamon |
| 4 | Cloves – while | 4 | Bosc or barlett pears |
| 2 tsp | Lemon juice – freshly squeezed | 1 oz. | Cream cheese – softened at room temp. |
| 4 oz. | Gorgonzola (blue cheese) crumbled and softened at room temp | 1 tbsp | Honey |
| Pinch | Sea salt | Pinch | Pepper – freshly ground |
| ¼ cup | Pecans, pistachio or pine nuts – lightly toasted and chopped |
• In a large saucepan combine first 5 Ingrid. over medium-high heat & bring to a boil, stirring to dissolve sugar & ..become the poaching liquid
• Meanwhile peel the pears, leaving the stem intact.
• Rub the pears with lemon juice to keep them from discolouring
• When poaching liquid has come to a boil, add pears & simmer until tender, about 30 minutes. Then use slotted ..spoon to carefully transfer pears to a plate to cool.
• Return poaching liquid to a boil & reduce to a syrup, about 20 minutes. Strain & transfer to a bowl.
• Once cooled, carefully remove the pears’ inner core. Pat dry on all sides & set aside.
• In a small mixing bowl combine the two cheeses, honey, salt & pepper – mix thoroughly.
• Transfer to a pastry bag with a plain tip. Pipe into the cavity of each pear.
• Place on desert plates & drizzle with room temperature syrup.
• Garnish with nuts & serve.
Recipe courtesy of: forbiddingness AND wholefoodsmarket.com