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I love poached pears this time of year!  They lend themselves nicely to any holiday menu.  I am using St. Agur blue cheese, maybe one of the most perfect foods on the planet!

I always save my poaching liquid.  It is great to add to a vinaigrette, or you can use it to make a smart holiday cocktail!

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Ingredients:

  • 3 Red Bartlett pears, peeled, cut in half lengthwise, seeds taken out with a melon baller.  Take out a little extra flesh so you have a hole about the size of a silver dollar.  Cut the stems out carefully.
  • 1 1/2 cup red wine
  • 1/2 cup water
  • zest of 1 orange
  • 1 cinnamon stick
  • pinch of salt
  • 1 cup sugar
  • 1 1/2 cups white wine
  • 1/2 cup water
  • zest of 1 lemon
  • 5 cloves
  • pinch of salt
  • 1 cup sugar
  • 1/2 cup large pecan pieces
  • 1/2 T. butter
  • 1 t. sugar
  • pinch of salt
  • pinch of cayenne pepper
  • 6 T St. Agur blue cheese

Method:

  • In a small sauce pan, put red wine and next 5 ingredients.
  • In a second small sauce pan, put white wine and next 5 ingredients.
  • Bring both poaching liquids to a boil, then add 3 pear halves to each pot.
  • Turn heat to very low.  The liquid should barely be moving.  Poach for about 20 minutes or until soft, a knife should pass through easily.
  • While pears are poaching, put pecans in dry nonstick pan and toast lightly over low heat.
  • Add butter and cook for about 1 minute, then add sugar, salt, and cayenne pepper.
  • Cook for 1 or 2 minutes and let cool on a plate.
  • When pears are done, put on a small sheet pan.  You may need to slice a little off of the bottom so they sit level.
  • Fill with crumbled blue cheese and candied pecans.
  • Hear in 325 degree oven for 5 minutes, or until cheese is just starting to melt.

These are great as either a first course or a healthier dessert.  You can arrange the pears on a buffet platter with the colors alternating; you could serve them with a simple tossed salad; or as a plated dessert with some of your favorite sugar cookies.

Enjoy!

Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…