Recipe

Poached Pears With Cheddar Recipe

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Ingredients

1/3 lb sharp cheddar cheese, thinly sliced
1 1/2 c cranberry juice cocktail
8 firm-ripe Seckel or Forelle pears (3 to 4 oz. each) or 4 Bosc pears (6 to 8 oz. each)
1/4 c raspberry vinegar
1/2 c sugar
1/4 c (1/8 lb.) melted butter or margarine
2 c watercress sprigs, rinsed & drained
1 slender baguette (1/2 lb.)

Directions

Step #1 Peel pears, leaving stems in place.
Step #2 In a 3- to 4-quart pan over high heat, bring cranberry juice, vinegar, & sugar to a boil; add pears.
Step #3 When mixture resumes boiling, cover, reduce heat, & let simmer until fruit is tender when pierced, about 8 mins (12 mins for Bosc pears); turn fruit over halfway through cooking.
Step #4 With a slotted spoon, transfer fruit to a rimmed plate.
Step #5 If using Bosc pears, cut each in half lengthwise.
Step #6 Boil juice mixture over high heat, stirring every once in awhile, until reduced to 2/3 c, about 10 mins.
Step #7 Meanwhile, cut baguette diagonally into 1/2-inch-wide slices.
Step #8 Brush both sides of each slice lightly with butter.
Step #9 Arrange slices in a single layer on a 14- by 17-inch baking sheet.
Step #10 Bake in a 375° oven until golden, 10 to 12 mins.
Step #11 Set each whole pear upright on a plate (lay Bosc halves flat sides down).
Step #12 Spoon syrup equally over or around fruit.
Step #13 Arrange toasted baguette slices, cheese, & watercress next to pears.
Step #14 To eat, & mix with bites of toast, dip in sauce, cheese, cut pieces of pear, & watercress.
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