Cabrales Stuffed Poached Pears: Peras Cabrales

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

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.


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