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ALL RECIPES

Red Wine Poached Pears with Triple Cream Cheese

  • Pair with Zinfandel
Primary Ingredients

1 ½ cups St. Francis Zinfandel, Sonoma County

1/3 cup sugar

¼ cup orange juice

1, 3 x 3/4  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*

Primary Technique
  1. Combine wine, sugar, orange juice, lemon peel, and clove in a heavy medium saucepan.
  2. Bring to simmer over medium heat, once sugar dissolves, add pear halves to saucepan. Cut out a round of parchment paper the same size as the saucepan.
  3. Place parchment round atop pears, pushing edges of parchment into the liquid to prevent edges from curling up.
  4. Reduce heat and barely simmer until pears are tender when pierced with a knife, about 12 minutes.
  5. Transfer pears to a bowl. Boil liquid in saucepan until slightly syrupy and reduced to ¾ cup, about 14 minutes.
  6. Cool syrup to room temperature and pour over the pears. Cover and chill for at least 12 hours, turning pears occasionally.
  7. Thinly slice pear halves lengthwise almost to stem end, leaving stems attached.
  8. Spoon 1 tablespoon pear syrup onto each of the 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.
poached pears
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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