Cabrales Stuffed Poached Pears: Peras Cabrales
- 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.
Recipe courtesy of Alex Garcia