Cabrales Stuffed Poached Pears - {Peras Cabrales}

Recipe Ingredients

6		Bosc pears
1/2		Tardio
		= (a sweet, late harvest wine made from
		The Torrentes grape; preferred brand,
		Santa Julia)
1/2		Malbec
1 cup	198g / 7oz	Sugar
2		Cinnamon sticks
5		Star anise
2		Cloves
6 tablespoons	90ml	Crumbled cabrales
		= (Spanish blue cheese)
1/2 cup	118ml	Toasted walnuts

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C28) - from the TV FOOD NETWORK

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