- 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
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.
Serve with the reduced poaching liquid.