ezRecipe-Zee: Cooking Recipe: How to make Cabrales Stuffed Poached Pears

Cabrales Stuffed Poached Pears - {Peras Cabrales}

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Date Added:	May 7, 2008
Calories:	265
Serves:	6
Prep. Time:	0:00
Category:	Desserts / Sweets, Fruit, Copy Cat / Restaurant

Ingredients:

6                   Bosc pears
1/2   gallon        tardio
                    = (a sweet, late harvest wine made from
                    the Torrentes grape; preferred brand,
                    Santa Julia)
1/2   gallon        Malbec
1     cup           sugar
2                   cinnamon sticks
5                   star anise
2                   cloves
6     tablespoons   crumbled cabrales
                    = (Spanish blue cheese)
1/2   cup           toasted walnuts

Directions: one line for each direction. When saved the lines will be numbered.

Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact. Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife. Set the pears aside.
In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes.
In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture.
Serve with the reduced poaching liquid.
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 265

Calories from Fat 6.6%

Total Fat

Cholesterol

0mg

Sodium

8mg

Carbohydrate

66g

Dietary Fiber

Protein

Points 5

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* MELTING POT with Alex Garcia - (Show # MP-1C28) - from the TV FOOD NETWORK