This is a fantastic dessert for those of us that aren’t big on sweets because of the savory filling. The savory filling complements the pear and adds a creamy and crunchy texture. Different cheeses can be used, such as, Gorgonzola or try Brie for a milder flavor. The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 Years is that it is like a balsamic reduction which is sweet and smooth. This recipe makes 4 servings.
2 Anjou pears peeled and left whole
1/2 cup of a sweet wine, try a Riesling
2/3 of a cup of Freixenet Brut Cava (Spanish style sparkling wine)
2 tablespoons of blue cheese or cheese of your choice
2 tablespoons of pre-cooked bacon finely chopped
2 tablespoons of finely chopped pecans
Drizzle of honey
Drizzle of Spicewood Balsamic Vinegar
Mint sprigs for garnish (optional)
Combine both wines in a small pot over medium heat. Place pears into wine mixture and poach over medium heat for about an hour, turning every 15 minutes. Do not bring to a boil. Remove pears, slice lengthwise and scoop out seeds.
In a small mixing bowl combine all filling ingredients. Divide mixture evenly between all 4 pear sections, filling the cavity. Drizzle each pear half with honey and bake in a preheated oven at 375 degrees for 10 minutes or until bacon begins to sizzle and cheese begins to melt. Remove and drizzle with a little more honey and balsamic vinegar and garnish with a mint sprig if using.
Use the rest of the poaching wine to complement your dessert.