Recipes Nugget Markets Signature Recipes
Port Poached Pears
- Prep time
- 5 minutes PT5M
- Cook time
- 12-15 minutes PT15M
- Yield
- Serves 4
- Difficulty
Ingredients
- 2 Bartlett Pears peeled and halved reserve the peels
- 1 cup Port wine
- 2 cups water
- ¼ cup sugar
- 3 tablespoons raspberry jelly or jam
- 5 whole black peppercorns
- 1 bay leaf
- 2 tablespoons cream cheese softened
- 2 tablespoons blue cheese crumbles
- 4 walnuts halves
- ½ cinammon stick
Preparation
In a medium skillet with a lid, place all of the ingredients except for the pears, cheeses, and walnuts. You can include the peels in the poaching liquid. Bring just to a boil and reduce the heat to a simmer. Add the pears and cover.
While the pears are cooking, mix together the blue cheese and cream cheese and set aside.
Cook for 10 minutes and then start checking for doneness. The pears are finished when you can poke them with a knife and they yield with little resistance this should take from 12-15 minutes. Cool them down immediately to stop the cooking.
Scoop out the seeds with a melon baller or a metal tablespoon. Place 1 tablespoon of the blue cheese mixture in the hole youve just created. If you want a more professional presentation place the cheese mixture in a piping bag with a star tip and pipe it into the hole. Garnish with one walnut halve right on top of the cheese mixture.
Glossary:
- bay leaves
-
Sweet Bay of Laurel is native to the Mediterranean region where it grows to an evergreen tree up to 40-feet high. It is found extensively in the milder climates of North America; the leaf of the California Bay Laurel is long and tapered, bright green in color, and extremely pungent - from two to three time more pungent than that of the European variety.
The uses of Bay are many and varied. Eggs, meats, game, soups, casseroles, and sauce benefit from the judicious use of this herb; use it sparingly, however, for it is dominant by nature.