Wild Rice and Blue Cheese Stuffed Port Poached Pears
From californiagrown 15 years agoIngredients
- Port Poached pears shopping list
- 3 cups fruity red wine, such as Zinfandel or Barbera shopping list
- 1 cup ruby or LBV vintage port shopping list
- 1/2 cup sugar shopping list
- 5 whole cloves shopping list
- 1/2 cinnamon stick, broken shopping list
- 4 Bartlett or bosc pears, peeled, cored and quartered shopping list
- wild rice Stuffing shopping list
- 2 cups water shopping list
- 1/2 cup wild rice shopping list
- 1/2 teaspoon salt shopping list
- 2/3 cup quartered fresh seedless grapes shopping list
- rosemary walnuts shopping list
- 1 tablespoon butter shopping list
- 2/3 cup walnut halves shopping list
- 1/2 teaspoon crumbled, dried rosemary shopping list
- 1/8 teaspoon cayenne pepper shopping list
- salt to taste shopping list
- Whipped blue cheese shopping list
- 1/2 cup crumbled blue cheese shopping list
- 1/4 cup cream cheese, at room temperature shopping list
How to make it
- Bring wine, port, sugar, cloves and cinnamon stick to a boil in a large stainless steel saucepan, stirring until sugar is dissolved. Add pears; reduce heat and simmer for 20 minutes or until pears are tender when pierced with a toothpick. Turn off heat and let pears stand for 10 minutes. Remove from liquid and chill. Remove cloves and cinnamon and continue to cook liquid for 20 to 30 minutes or until syrupy; set aside. To prepare stuffing, bring water, rice and salt to a boil in a small saucepan. Reduce heat and simmer for about 50 minutes or until tender. Drain off excess water and chill rice; stir in grapes. To prepare walnuts, preheat oven to 325°F. Melt butter and toss with walnuts and seasonings. Spread onto a baking sheet and bake for 12 to 15 minutes, stirring every 3 to 4 minutes. Let cool and store in an airtight container until ready to use. Whip blue and cream cheeses together in a small bowl by hand or with a mixer until fluffy. To serve, scoop out a small part of the top of each pear. Place a small spoonful of cheese mixture into the cavity of each pear. Top with rice stuffing and walnuts, then drizzle with port glaze. Makes 8 appetizer servings.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
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