Recipe courtesy of Alex Garcia

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
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with the reduced poaching liquid.