Courtesy of J.M. Hirsch, AP Food Editor for The Daily News
- 6 pears, peeled, stem left intact
- 1 750-milliliter bottle red wine
- 1 cinnamon stick
- 3 whole cloves
- 1 cup of sugar
- ½ cup crumbled blue cheese
- ¼ cup chopped walnuts
- ⅓ cup creme fraiche (optional)
- Use a melon baller to carefully scoop out the core of the pears, working from the bottom up. This creates a hollow inside the pear, somewhat resembling a bell.
- In a medium saucepan, combine the red wine, cinnamon stick, cloves, and sugar. Stand the pears upright in the mixture, then bring to a simmer over medium heat. Simmer, uncovered, for about 40 minutes, or until the pears are just tender. Occasionally turn the pears to help them poach evenly.
- The pears can be served warm, room temperature or chilled. Arrange each pear on a serving plate and sprinkle blue cheese and walnuts on and around them. Place a dollop of creme fraiche either on the pear or on the plate next to it.
Serves 6-7. Prep time, 40-50 minutes.