Cabrales Stuffed Poached Pears - {Peras Cabrales}

Cabrales Stuffed Poached Pears - {Peras Cabrales}
Cabrales Stuffed Poached Pears - {Peras Cabrales}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    Bosc pears

  • 1/2

    gallon tardio (a sweet, late harvest wine made from

  • the Torrentes grape; preferred brand, Santa Julia)

  • 1/2

    gallon Malbec

  • 1

    cup sugar

  • 2

    cinnamon sticks

  • 5

    star anise

  • 2

    cloves

  • 6

    tablespoons crumbled cabrales (Spanish blue cheese)

  • 1/2

    cup toasted walnuts

Directions

Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact. Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife. Set the pears aside. In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes. In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture. Serve with the reduced poaching liquid. This recipe yields 6 servings.

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