Recipe courtesy of Alex Garcia
Recipe courtesy of Alex Garcia
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Melting Pot
Cabrales Stuffed Poached Pears: Peras Cabrales
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 644
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 194 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 644
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 194 mg
Ingredients
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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