Port Poached Pears With Blue Cheese Mascarpone Walnut Filling
January 17, 2017
Categories: Desserts, Dairy, Cheese, Alcohol, Fruit, Pear, North American, 5-Minute Prep, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Christmas, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Winter, Poach, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Wine more
"A very classic dessert; but, it is super easy and decadent, that requires very little work. Everything is made ahead; so, it is great for a dinner party; or special night. And, there is nothing difficult about this."
- FOR POACHING LIQUID
- FOR CHEESE FILLING
- Garnish (optional)
- Serving Size: 1 (219 g)
- Calories 504
- Total Fat - 24.7 g
- Saturated Fat - 13.8 g
- Cholesterol - 117.6 mg
- Sodium - 480.9 mg
- Total Carbohydrate - 50.6 g
- Dietary Fiber - 3.7 g
- Sugars - 46.2 g
- Protein - 21.9 g
- Calcium - 597.7 mg
- Iron - 0.8 mg
- Vitamin C - 20.9 mg
- Thiamin - 0 mg
Cheese Filling ... Add the mascarpone (found at most main stream grocery stores), blue cheese, honey, and nuts to a small bowl; and, mix to combine. Cover with plastic wrap and refrigerate until ready to use.
Orange and Lemon Peels ... I use a small pairing knife to make peels about 1" wide and 2-3" long. There is really no right or wrong. You can also use a vegetable peeler too. Use what you feel comfortable with.
Pears ... You can keep them whole, which are really pretty; but, I actually like to cut mine in half (from top to bottom). Then, just scoop out the core. Super easy to prepare. They also cook quicker this way; and, I think 1/2 of the pear, is perfect per person for a dessert
Poaching Liquid ... Add everything to a large pot; and, add the pears, cut side down. The liquid should cover the pears. Then, bring to a boil - reduce, and simmer 20-25 minutes, turning them over once. They are done, when the pears are tender, but still firm. You don't want mushy pears. Remove from the heat; and, let the pears completely cool in the liquid. Then, transfer the pears to a dish, covered well with plastic wrap to chill.
Syrup ... Return the pot of poaching liquid back to the stove top; and simmer for 10-15 minutes, until the the liquid has reduced by about half; and, becomes the consistency of syrup. Transfer to a small bowl or measuring cup; cover, and refrigerate. The syrup can be served warm or cold.
Serve and ENJOY! ... I like to add a little of the syrup to a plate or shallow bowl. And, remember, the syrup can be served warm or cold. I actually prefer to reheat the syrup in the microwave; just until warm. Add the chilled pear, cut side up on top of the syrup; and, add a scoop of the cheese in the center of the pear. Finish with a, drizzle of the syrup; and, a few more walnuts if you want.
As mentioned - This is a really nice dessert to make for a special dinner party or entertaining. Prep up to a day in advance; then, just plate and serve. It is elegant, decadent; and, very impressive - but, definitely not difficult.
Tips & Variations
No special items needed.