Food Network: Cabrales Stuffed Poached Pears: Peras Cabrales

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Cabrales Stuffed Poached Pears: Peras Cabrales
Recipe courtesy Alex Garcia

Ingredients
6 Bosc pears
1/2 gallon (2 quarts) tardio (a sweet, late harvest wine made from the Torrentes
grape), preferred brand, Santa Julia
1/2 gallon (2 quarts) 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.