Poached Pears with Stilton

Name: Poached Pears with Stilton
Ingredients: 2 (250 mL) bottles dry white wine, such as sauvignon blanc; 2 (3-inch) strips lemon zest; 0.25 cup freshly squeezed lemon juice; 2 cups sugar; 2 sticks cinnamon; 1 vanilla bean, split and scraped; 5 firm, ripe Bosc or Bartlett pears, peeled, stems intact; Stilton cheese, for serving

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By

Martha Stewart Test Kitchen

Updated on July 27, 2011

Yield:

5

Pears, in peak season from late summer through January, become a truly sophisticated dessert when served poached with a slice of Stilton blue cheese. This recipe is adapted from "Entertaining."Also Try:Breaded Pork Chops with Thyme, Potato and Leek Gratin

Ingredients

2 (250 mL) bottles dry white wine, such as sauvignon blanc
2 (3-inch) strips lemon zest
¼ cup freshly squeezed lemon juice
2 cups sugar
2 sticks cinnamon
1 vanilla bean, split and scraped
5 firm, ripe Bosc or Bartlett pears, peeled, stems intact
Stilton cheese, for serving

Directions

Pour wine into a medium saucepan; add lemon juice, lemon zest, sugar, cinnamon, and vanilla bean and seeds. Bring to a boil over medium-high heat, stirring, until sugar has dissolved. Continue cooking for 5 minutes more.
Add pears and reduce heat to a gentle simmer. Place a parchment paper round in saucepan to cover and submerge pears. Cook until pears are easily pierced with a knife, but not mushy, about 45 minutes.
Using a slotted spoon, transfer pears to a large bowl and set aside. Return saucepan to stove; bring to a boil over medium-high heat and cook until reduced by half. Pour reduced liquid over pears. Place a parchment paper round in bowl to cover and submerge pears; cover bowl and transfer to refrigerator at least 6 hours and up to overnight.
One hour before serving, remove pears from refrigerator; bring to room temperature. Just before serving, halve and core pears and serve drizzled with reduced poaching liquid and a slice of cheese.