Food & Cooking Recipes Dinner Recipes Poached Pears with Stilton Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email 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. Rate it Print