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Receta Cabrales Stuffed Poached Pears (Peras Cabrales)
by Global Cookbook

Cabrales Stuffed Poached Pears (Peras Cabrales)
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  Raciónes: 6

Ingredientes

  • 6 x Bosc pears
  • 1/2 gal tardio (a sweet, late harvest wine made from the Torrentes grape, preferred brand, Santa Julia)
  • 1/2 gal Malbec
  • 1 c. sugar
  • 2 x cinnamon sticks
  • 5 x star anise
  • 2 x cloves
  • 6 Tbsp. crumbled cabrales (Spanish blue cheese)
  • 1/2 c. toasted walnuts

Direcciones

  1. 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 possibly textures left from the knife. Set the pears aside.
  2. In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add in the pears and cook till tender, about 25 min. Remove the pears and reduce the remaining liquid by half, about 45 min.
  3. In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mix in a pastry bag and stuff the pears with walnut and cabrales mix.
  4. Serve with the reduced poaching liquid.
  5. This recipe yields 6 servings.