Pears With Port And Blue Cheese
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Pears With Port And Blue Cheese
  Pears    Cheese  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22862. Report a problem with this recipe.
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      Title: Pears with port and blue cheese
      Yield: 4 Servings
      3 c  Water
    1/2 c  Dry white wine
    1/2 c  Good port wine
      2 tb Granulated sugar
      1    Cinnamon stick
      2    Or 3 whole cloves
    1/4 ts Red pepper flakes
      4    Firm Bartlett pears
           For the garnish:
    1/2 c  Extra-virgin olive oil
    1/4 c  Balsamic vinegar
    1/4 lb Gorgonzola cheese or other
           Blue cheese
    1/2 lb Mesclun or your choice of
           Fresh young salad greens
    1/2 lb Thinly sliced prosciutto,
           Westphalian, or real
           Virginia ham,
           Properly cooked and cooled
  Bring the water, wine, sugar, and spices to a boil in a pot just large
  enough to hold the pears. Lower the heat and simmer 5 minutes.
  While the poaching liquid is cooking, peel, but do not core, the
  pears. (Use a vegetable peeler for the neatest job with the least
  Poach the pears, uncovered, 20 minutes, or until they are just tender
  to the tip of a knife. Remove from the heat, and cool the pears in
  the liquid another 20 minutes. You can refrigerate them (still in the
  liquid) for later use. When ready to serve, remove the pears from the
  liquid, cut in half lengthwise, and remove the core with a teaspoon.
  With a sharp knife, slice each pear half into 1/4-inch thick
  lengthwise slices, leaving the neck of the pear unsliced so that you
  can "fan" the pear half on its serving plate.
  Make the garnish by combining the oil and vinegar in a bowl with the
  Gorgonzola. Add the mesclun and toss.
  On each serving plate, place a pear half at the 6 o'clock position,
  "fanning" it across the plate. Divide the prosciutto into 8 portions
  and drape one portion across the middle of each serving plate,
  covering the top half of the pear fan. Garnish each plate with 1/4
  cup dressed greens, placed in the 12 o'clock position, above the
  Yield: 8 servings

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Recipe ID 22862 (Apr 03, 2005)

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