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Wine Poached Pear with Rogue River Blue

(serves 4)

The gorgeous hue of a fresh pear sparkles like a jewel beside an enticing wedge of our award winning Rogue River Blue.  This easy, make-ahead dessert embraces the season and the region.  What could be better?
2 c. red wine (Syrah or Merlot work well)
½ c. water
½ c. orange juice
¾  c. sugar
8-12 peppercorns
½ cinnamon stick
3” piece vanilla bean (or 2 tsp. vanilla)
4 Bosc or Bartlett pears, slightly underripe, unblemished, stem attached
6 oz. Rogue River Blue
Combine wine, water, orange juice and sugar in a medium stock pot.  Stir until sugar is dissolved.  Add peppercorns, cinnamon and vanilla bean.   Set aside.
Using a sharp paring knife, slice a small amount from the bottom of each pear to form a flat surface.  Gently scoop out the core using a small spoon or melon scoop.  Peel each pear using a vegetable peeler.*
Place pears in syrup and heat over medium high heat until boiling.  Reduce heat to simmer.  Cook pears for 40 – 60 minutes, turning regularly to ensure even coloring.  Remove pears and cool.  Store in an airtight container up to 2 days until ready to serve.
Return syrup to a gentle boil and cook until reduced by half, about 25 minutes.  Strain and store syrup for plating.  Leftover syrup makes a delicious ice cream topping.
Plate one pear with a 1.5 oz wedge of Rogue River Blue.  Pour 2 tbsp. syrup over each pear and serve at room temperature.   This recipe is also fabulous with Crater Lake Blue.
* For perfectly smooth results, gently rub the peeled pear with the green side of a clean scrubbing sponge.  It will smooth peel marks perfectly.