St. Francis Winery & Vineyards

CULINARY : Desserts : Red Wine Poached Pears With Triple Cream Cheese

Red Wine Poached Pears With Triple Cream Cheese

Pairs With:

1 ½ cups St. Francis Zinfandel, Sonoma County
1/3 cup sugar
¼ cup orange juice
1 3x¾ inch strip lemon peel (yellow part only)
1 whole clove
2 firm but ripe medium-size pears (such as Bosc, Bartlett, or D’Anjou),
peeled, stems left attached, halved lengthwise, and cored
8 ounces triple-crème cheese
(such as Explorateur, Saint André, boursault or Brillat-Savarin), cut into 4 wedges*


Combine wine, sugar, orange juice, lemon peel, and clove in heavy medium saucepan. Bring to simmer over medium heat, once sugar dissolves, add pear halves to saucepan. Cut out round of parchment paper same size as the saucepan. Place parchment round atop pears, pushing edges of parchment into liquid to prevent edges from curling up. Reduce heat and barely simmer until pears are tender when pierced with knife, about 12 minutes. Transfer pears to bowl. Boil liquid in saucepan until slightly syrupy and reduced to ¾ cup, about 14 minutes. Cool syrup to room temperature and pour over the pears. Cover and chill at least 12 hours, turning pears occasionally. Thinly slice pear halves lengthwise almost to stem end, leaving stems attached. Spoon 1 tablespoon pear syrup onto each of 4 plates. Top each with 1 pear half, pressing gently to fan. Serve with cheese. *If none of the above cheeses are available a mild bleu cheese can be used as an alternative.


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