PEARS POACHED IN PORT WITH STILTON CREAM

By Shaylie

The English frequently serve pears and Stilton or other blue-veined cheese along with a glass of Port for dessert. Here they are combined into an elegant winter dessert that can be made ahead for a final course. A melon bailer works well to neatly remove the core.

Ingredients

• 12 large Anjou or Bartlett pears, firm but almost ripe 6 cups Port
• 2 cups water
• Zest of 3 lemons, removed in strips
• 3 cinnamon sticks
• 1 cup sugar
• 12 ounces Stilton or other blue cheese, softened 1'/3 cups heavy cream, chilled
• 24 pecan halves, toasted, for garnish

Preparation

Step 1

1. Peel and cut pears in half lengthwise and remove the core. Pare off a small slice from the back of each half so they do not rock.
2. In large heavy skillets, combine Port, water, lemon, cinnamon stick and sugar. Lay pears flat side down in the pans and slowly bring liquid to a boil over medium-high heat. Reduce heat so liquid is barely simmering, cover pans and poach until just tender, about 15 minutes, turning with a wooden spoon after about 8 minutes. Once tender, turn off heat and cool pears in the liquid for 5 to 10 minutes, remove with a slotted spoon to a wide bowl and set aside.
3. Bring the poaching liquid to a slow boil and reduce until it thickly coats the back of a spoon, 10 to 15 minutes. Strain over the pears, cover and refriger¬ate for at least an hour until chilled. These pears may be poached 1 to 2 days ahead of time. They become darker the longer they are left in the Port.
4. Once pears are cool, mash cheese until smooth. Whisk in heavy cream until smooth and thick. Transfer to a pastry bag fitted with a wide star tip and pipe a swirl onto each pear half. Garnish with a pecan half on top and serve at once or refrigerate for up to several hours. If refrigerated, remove pears from the refrigerator about an hour ahead of time.