Blue Cheese Stuffed Port Poached Pears

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The Food You Crave: Luscious Recipes for a Healthy Life

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Wild Rice, Grapes, and Blue Cheese Stuffed Port Poached Pears

Wine Pairings: Sauvignon Blanc, Chardonnay, Pinot Noir

Port Poached Pears

Ingredients:

3 cups fruity red wine, such as Zinfandel or Barbera

1 cup ruby or LBV vintage port

1/2 cup sugar

5 whole cloves

1/2 cinnamon stick, broken

4 California bartlett or bosc pears, peeled, cored and quartered

Wild Rice Stuffing

Ingredients:

2 cups water

1/2 cup California wild rice

1/2 teaspoon salt

2/3 cup quartered fresh California 160 ml seedless grapes

Rosemary Walnuts

Ingredients:

1 tablespoon butter

2/3 cup walnut halves

1/2 teaspoon crumbled, dried rosemary

1/8 teaspoon cayenne pepper

Salt to taste

Whipped Blue Cheese

Ingredients:

1/2 cup crumbled blue cheese

1/4 cup cream cheese, at room temperature

Directions:

1. Bring wine, port, sugar, cloves and cinnamon stick to a boil in a large stainless steel saucepan, stirring until sugar is dissolved. Add pears; reduce heat and simmer, stirring occasionally to coat all sides of pears, for 20 minutes or until pears are tender when pierced with a toothpick. Turn off heat and let pears stand for 10 minutes. Remove from liquid and chill. Remove cloves and cinnamon and continue to cook liquid for 20 to 30 minutes or until syrupy; set aside.

2. To prepare stuffing, bring water, rice and salt to a boil in a small saucepan. Reduce heat and simmer for about 50 minutes or until tender. Drain off excess water and chill rice; stir in grapes.

3. To prepare walnuts, preheat oven to 325°F (162°C). Melt butter and toss with walnuts and seasonings. Spread onto a baking sheet and bake for 12 to 15 minutes, stirring every 3 to 4 minutes. Let cool and store in an airtight container until ready to use. Whip blue and cream cheeses together in a small bowl by hand or with a mixer until fluffy. To serve, scoop out a small part of the top of each pear. Place a small spoonful of cheese mixture into the cavity of each pear. Top with rice stuffing and walnuts, then drizzle with port glaze. Makes 8 appetizer servings.

For this and other California inspired recipes, visit www.californiagrown.org.

- News Canada

Kitchen and Cuisine