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Ingredients
- 4 x ripe Bosc pears
- 2 c. granulated sugar
- 4 Tbsp. unsalted butter room temperature
- 1 bot Merlot - (750 ml)
- 1 x vanilla bean split
- 1/2 x lemon juiced Gorgonzola Candied Walnuts
Directions
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
- Put sugar in a 3-qt heavy saucepan and heat over moderate heat till it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook till the sugar is a deep golden brown caramel. Stir in the butter carefully, as the mix may bubble up. Simmer and stir till caramel sauce has developed, about 5 min. Pour in wine and scrape in the seeds from the vanilla bean.
- Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add in water if they are not. Simmer pears, turning them occasionally, till tender, about 20 min.
- Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut-side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 580 | |
| Calories from Fat 101 | 17% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 6mg | 0% |
| Potassium 145mg | 4% |
| Total Carbs 102.76g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 100.6g | 67% |
| Protein 0.2g | 0% |
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