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Cabrales Stuffed Poached Pears - {Peras Cabrales}


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  • 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


Servings 6


Step 1

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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