Recipe courtesy of David Rosengarten

Port and Blue Cheese

  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings.
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1 1/2 cups dry red wine

1 1/2 cups Port

1/2 cup sugar

1/2 teaspoon black peppercorns

1/4 teaspoon whole cloves

1 cinnamon stick

Zest from 1/3 - 1/2 lemon

4 pears, stem on, peeled and cored with a melon baller

4-6 ounces Gorgonzola cheese, at room temperature

4 mint sprigs


  1. In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese.
  2. Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs.
  3. Suggested drink: Port
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