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