Port Poached Pears With Blue Cheese Mascarpone Walnut Filling

Step 1: 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.

Step 2: 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.

Step 3: 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

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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.