Port and blue cheese

Yield: 1 servings

Measure Ingredient
1½ cup Dry red wine
1½ cup Port
½ cup Sugar
½ teaspoon Black peppercorns
¼ teaspoon Whole cloves
1 \N Cinnamon stick
\N \N Zest from 1/3 - 1/2 lemon
4 \N Pears; stem on, peeled and
\N \N ; cored with a melon
\N \N ; baller
4 ounces Gorgonzola cheese; at room temperature
\N \N (4 to 6)
4 \N Mint sprigs

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.

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.

Suggested drink: Port

Yield: 4 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4086

Converted by MM_Buster v2.0l.

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