Recipe courtesy of Curtis Aikens

Poached Pears in Wine

  • Level: Easy
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4 firm pears, Bosc preferred, or Comice

1 bottle of Zinfandel

1 cup of sugar

1 1/2 cups of water

6 peppercorns

1 vanilla bean

1/3 pound Gorgonzola dolce

1/4 cup toasted pecans, coarsely chopped


  1. Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.
  2. To serve
  3. When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle with sauce. Top with toasted pecans.
  4. TIP:
  6. Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro.

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