Poached pear with blue cheese cream
by The Undercover Food Critic
Poached pears in red wine are scrummy and make for a fantastic dessert at a dinner party. They can be served in both summer and winter. I had a roquefort cream to finish mine off as what is better than red wine and blue cheese?
1 bottle of red wine (750 ml)
200 g of caster sugar
1 tbsp of cinnamon
100 g of Roquefort
100 ml of cream
Skin of a lemon
The first step is to peal the pears to remove all the skin. Make sure you peal them to look presentable by trying to keep their original shape. Do not remove the stalk.
Grab a saucepan and add the red wine, sugar, and cinnamon. Then place the pears gently into the saucepan, and add the lemon skin on top of the pears (like picture). Bring the wine mixture to the boil and then simmer for 30 minutes.
Five minutes before the pears are done, slightly warm up the cream in a small saucepan and add in your sliced blue cheese.
To serve, place one of the now red pears in the middle of your plate, and drizzle it with some Roquefort cream and little bit of the wine mixture . Enjoy!
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