Pears poached in Muscadel with a Blue Cheese CreamRobyn Wallace2017-08-01T20:48:46+02:00
1 pear per person
750ml Muscadel Wine for 8-10 pears
Strips of zest from 1 lemon
Blue Cheese Cream
200g creamy blue cheese
200g cream cheese
25-50ml cream or full cream yoghurt
5ml flaked salt (optional)
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.