Cabrales Stuffed Poached Pears: Peras Cabrales |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
6 bosc pears |
1/2 gallon (2 quarts) tardio (a sweet, late harvest wine made from the torrentes grape), preferred brand, santa julia |
1/2 gallon (2 quarts) malbec |
1 cup sugar |
2 cinnamon sticks |
5 star anise |
2 cloves |
6 tablespoons crumbled cabrales (spanish blue cheese) |
1/2 cup toasted walnuts |
Directions:
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 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 the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes.
3. In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture.
4. Serve with the reduced poaching liquid.
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