Food Network: Cabrales Stuffed Poached Pears: Peras Cabrales

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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.