Recipe: Pears with Cashel Blue
Poached Pears with Cashel Blue Cheese
The flavour of the blue cheese works wonderfully with this poached pear recipe. You could serve this as a dessert or alternatively it makes a lovely item to serve as a cross between a dessert and a cheeseboard.
4 firm, ripe pears
1 small lemon, cut into quarters
1 small orange, cut into quarters
3 sticks cinnamon
250g/9oz caster sugar
500ml/18fl oz red wine
350g/12oz Cashel Blue cheese
Peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits them comfortably and add the lemon, orange, sugar, cinnamon sticks and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer, then cook for 40–45 minutes until completely tender. Remove from the heat and leave to cool in the liquid for at least 2 hours or the next day is best to allow the flavours to infuse.
When ready to serve, drain the poaching liquid from the pears into a small pan and reduce by half or until thickened and syrupy.
To serve, fan out the pears, leaving the stalks intact and arrange on serving plates. Drizzle over a little of the reduced syrup over each one – the remainder can be served in a small jug (pitcher) separately.
Slice the Cashel Blue cheese into thick wedges and arrange decoratively on a plate or large serving platter.
A soft goat’s cheese also works very well with the pears.
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