Port-Poached Pears with Raclette and Walnuts
INGRÉDIENTS :
--For the poached pears--
4 firm pears, such as Bosc
2 cups port wine
1 cup water
1 vanilla bean
1 cinnamon stick
1 tbsp orange zest
--For the filling--
150 g pink peppercorn Raclette de Compton cheese, cut into small cubes
¼ cup chopped toasted walnuts
1 tbsp honey
--For cooking and serving--
2 tbsp butter
1 tbsp maple syrup
Reduced poaching liquid
A few toasted walnuts, for garnish
PRÉPARATION :
Peel the pears, keeping the stems intact.
In a small saucepan, bring the port wine, water, vanilla, cinnamon and orange zest to a gentle simmer.
Add the pears and poach over low heat for 20 to 30 minutes. They should be tender, while still holding their shape.
Let the pears cool in the poaching liquid so they absorb the flavours. Set aside.
In a bowl, mix the Raclette cheese cubes, toasted walnuts and honey.
Cut the pears in half lengthwise. If needed, remove a small slice from the back of each half to help them sit flat. Remove the core using a melon baller.
Generously stuff the pears with the cheese and walnut mixture.
In an ovenproof skillet, melt the butter with the maple syrup. Add the pears and sear them for a few minutes.
Finish cooking in the oven at 375 °F for 10 to 15 minutes, until the cheese is nicely melted.
Meanwhile, in a small saucepan, reduce the poaching liquid until it reaches a syrupy texture.
Serve the pears warm, topped with the reduction and a few toasted walnuts.
Enjoy!
