Elegant yet surprisingly simple, these Vanilla Port Poached Pears with Blue Cheese and Walnuts strike the perfect balance of sweet, savory, and aromatic. The pears are gently simmered in port with vanilla, rosemary, and citrus until tender, then filled with a creamy blue cheese and mascarpone blend studded with toasted walnuts. Serve them as a dazzling first course, a sophisticated dessert, or even as the centerpiece of a weekend brunch board. Each bite layers warm spice, tangy cheese, and velvety pear for a dish that feels both comforting and luxurious.
INGREDIENTS:
For Poached Pears:
1 cup granulated sugar
1 cup water
1 vanilla bean, split, scraped
1 sprig fresh rosemary
Rind of 1 orange
1 bottle (750 ml) port wine or champagne*
6 medium Bartlett or comice pears, peeled, cut in half, and cored
1 tablespoon lemon juice
Blue Cheese and Walnut Filling:
1 cup crumbled Maytag (or similar) blue cheese
1/4 cup mascarpone cheese
1 cup toasted walnuts, roughly chopped
METHOD:
Poached Pears:
In a heavy saucepan, combine sugar and water. Bring to a boil and cook 2–3 minutes until sugar dissolves.
Split vanilla bean lengthwise and scrape seeds into the pan. Add bean pod, rosemary, orange rind, and port (or champagne). Bring to a boil, then reduce to a simmer. Cook 10 minutes to infuse flavors.
Meanwhile, place peeled pears in a bowl of water with lemon juice to prevent browning. Cut in half lengthwise, remove stem and core with a melon baller.
Add pears to the simmering liquid. Cover and cook 8–10 minutes, gently basting, until just tender. Remove from heat and let pears cool in the poaching liquid. Cover and rest at room temperature until ready to assemble.
Blue Cheese and Walnut Filling:
In a small bowl, stir together blue cheese and mascarpone until creamy. Fold in toasted walnuts. Set aside.
To Assemble:
Remove pears from syrup and pat dry. Fill each half with about 1 tablespoon of the cheese mixture.
Strain poaching liquid and spoon 2–3 tablespoons onto each serving plate. Arrange two stuffed pear halves on top.
Garnish with a fresh rosemary sprig and sprinkle with extra walnuts if desired.
YIELD: 6 servings
* Try ruby port for a jewel-toned presentation or white wine with sherry for a golden hue.
