Vanilla Scented Poached Pears with Gorgonzola Cheese and Toasted Pine Nuts

By cprzybyl

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4
Calories: 186 per serving
Percent from Fat: 24%

Ingredients

• 2 large ripe but firm Bosc pears
• 2 cups sweet wine such as Riesling or gewurztraminer
• 2 cups water
• 2 teaspoons whole allspice berries or 1/4 teaspoon ground allspice
• 1/4 teaspoon pure vanilla extract
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup pine nuts, toasted

Preparation

Step 1

Peel pears if desired; cut lengthwise in half. (If you like, leave the stems attached to two of the halves for pretty appearance.) Use a melon baler or grapefruit spoon to scoop out the seeds. Bring wine, water and allspice to a boil over high heat in a large saucepan or Dutch oven just large enough to arrange pear halves in one layer. Add pear halves. Reduce heat so as to maintain a gentle simmer. Simmer pears uncovered, turning over each 5 minutes with a large spoon until pears are almost tender when pierced with the tip of a sharp knife, 15 to 20 minutes.

Use a slotted spoon to transfer pears to a shallow bowl; cover tightly with foil to keep warm. Turn heat to high; boil juices in a saucepan until reduced to 1/3 cup, 16 to 18 minutes. Stir in vanilla. Transfer pears to serving dishes. Drizzle syrup over pears; top with cheese and pine nuts.
Culinary Taste Tip
Stirring in some vanilla extract, or poaching a vanilla bean for just a minute will give the dish a light, warm scent.
Culinary Technique Tip
It's not necessary to peel the pears. Many of the vitamins are just beneath the skin, and leaving the skin on helps keep the pear from becoming mushy.