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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
- 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.
- 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.
- 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.
- Serve with the reduced poaching liquid.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 24 | 15% |
| Total Fat 2.89g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 22mg | 1% |
| Total Carbs 34.03g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 33.42g | 22% |
| Protein 0.68g | 1% |
