Poached Anjou Pears with pecan-crusted goat cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
6 1/2 cup(s) sauvignon blanc |
2 cup(s) water |
1 cup(s) honey |
1/4 cup(s) fresh ginger sliced |
3 star anise pods |
1 cinnamon stick 3 inch |
1 vanilla bean split and seeds scraped |
1 teaspoon(s) black peppercorns |
4 firm anjou pears peeled, halved, cored |
4 package(s) goat cheese softened |
1 cup(s) pecans toasted and chopped |
2/3 cup(s) extra virgin olive oil |
1/2 cup(s) poached pear liquid |
1/2 cup(s) fresh chives chopped |
4 tablespoon(s) each whole grain mustard and white wine vingegar |
Directions:
1. Simmer wine, water, honey, ginger, anise, cinnamon stick, vanilla bean and seeds, and peppercorns in a large pot over medium-low heat for 1 hours to reduce liquid to 4 1/2 cups.
2. Add pears and simmer until fork-tender, 45 minutes to 1 hour, turning occasionally. Remove from heat and rest pears in liquid until cool. Transfer pears to an air tight container; chill until ready to use. Reserve poaching liquid.
3. Form cheese into two 8 inch logs, coat with pecans; cover with plastic wrap and refrigerate until firm.
4. Whisk together oil, poached pear liquid, chives, mustard, and vinegar. Set aside.
5. Top each pear half with goat cheese round.
|
|