Pears poached in Muscadel with a Blue Cheese Cream

To prepare

Peel the pears leaving the stalks intact

Place the pears in a single layer in a saucepan, add the zest and the Muscadel. Simmer until the pears are tender. Just watch that the wine does not over reduce and burn. Add a little water if necessary, but it must form a syrup.

Serve chilled or at room temperature. I prefer room temperature to enjoy the delicate flavours.

Blend the cheese and cream to form a smooth paste. Add the salt.

Either spoon or pipe the mixture onto the serving plate, place the pear in the centre and pour some of the syrup over.

Serve with a Muscat or Noble Late Harvest style wine.