Recipe:

Poached Pears with Fig Syrup and Blue Cheese

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Serves 4

Aromatic poaching spices like star anise, cinnamon and allspice are a great match for fall pears. To easily remove lemon or orange rind in strips, use a vegetable peeler.

Ingredients

1 1/2 cups red wine
1 1/2 cups fruit juice
1/2 cup sugar
1 (1-inch) pieces vanilla bean
2 to 3 whole star anise
2 to 3 cinnamon sticks
2 to 3 whole allspice
2 to 3 strips lemon or orange rind
3 to 4 whole black peppercorns
4 firm Bosc pears, halved and cored (stems left on, if possible)
1/4 to 1/2 cup Adriatic Fig Spread
1/4 pound blue cheese (such as Stilton or Roquefort), crumbled

Method

In a wide shallow saucepan, heat wine, juice, sugar, vanilla bean, anise, cinnamon, allspice, rind and peppercorns and gently boil for 5 minutes. Arrange pears in the pan, cut-side down, and poach gently, spooning the liquid over the pears from time to time if they are not fully submerged. Poach for about 20 to 30 minutes, or until tender but not mushy. Remove pears with a slotted spoon and place on a serving plate to cool slightly. Strain out poaching spices, or remove them with a slotted spoon. Increase temperature and reduce poaching liquid until it's slightly thickened and syrupy. Stir in fig spread.

To serve, fill each pear with some of the cheese, then spoon sauce over each half.

Nutrition

Per Serving (375g-wt.): 370 calories (80 from fat), 9g total fat, 5g saturated fat, 8g protein, 55g total carbohydrate (5g dietary fiber, 45g sugar), 25mg cholesterol, 390mg sodium

Tags: Entertaining, American, Vegetarian, High Fiber

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