Title: Poached pears in wine
 Categories: 
      Yield: 1 Servings
 
 
        4    Bosc pears -- firm * see
  :          note
        1    bottle Zinfandel wine
        1 c  sugar
    1 1/2 c  water
        6    peppercorns
        1    vanilla bean
      1/3 lb Gorgonzola dolce
      1/4 c  pecans, toasted -- coarsely
  :          chopped
  
  Peel the pears, core them from the bottom, leaving the stems on. In a
  large saucepan, add all of the ingredients except the pears and bring
  to a boil. Reduce the heat and add the pears, and simmer until the
  pears are tender, yet slightly firm in the center, about 30 minutes.
  Remove the pears, peppercorns and vanilla bean, and bring the mixture
  to a boil and cook over medium heat until the liquid is reduced to a
  syrup.
  
  To serve
  
  When the pears are cool, fill the cores with the cheese, place on the
  serving plate and drizzle withsauce. Top with toasted pecans.
  
  TIP:
  
  ASIAN PEAR SALSA
  
  Substitute Asian pears for pears or apples in your favorite fruit
  salsa recipe. Use mint instead of cilantro.