|4 round||fresh pears with stems (Bosc)||4|
|3 cups||full bodied red wine (shiraz or cabernet)||750 mL|
|1/2 cup||granulated sugar||125 mL|
|1 tbsp||lemon juice||15 mL|
|1 tbsp||vanilla extract||15 mL|
|300 oz||Woolwich Dairy Chevrai Original Goat Cheese|
|2-3 tbsp||fresh orange juice|
|3 tsp||icing sugar|
Garnish (optional): mint leaves, chopped mixed nuts, icing sugar
Remove goat cheese from package and place in a small bowl allowing it to come to room temperature and soften.
Poaching Liquid: Use a small to medium sized cooking pot that holds 4 pears. Add wine, sugar, water, lemon juice, vanilla, cinnamon sticks and with a peeler or sharp knife cut a long strip of the orange peel avoiding the pith and add it to the liquid. Begin heating the liquid to a low simmer.
Carefully peel the whole pears and cut into halves and remove the core. Add pears to the liquid and simmer for 20-25 minutes until softened, turn the pears to allow all sides to soak. Remove pears and set aside to cool completely.
Remove cinnamon and orange peel, add 1 tbsp granulated sugar and simmer liquid to reduce down while stirring occasionally to approximately 1/2 to 3/4 cups of rich, thickened red wine sauce.
Remove from heat and allow to cool.
Goat Cheese Stuffing: Add orange juice and icing sugar to the goat cheese and mix.
Assembling the dessert: With a piping bag, ice cream scooper or melon baller, fill the core cavity with the goat cheese stuffing.
Option: On a dessert plate, pour the wine sauce around the pear, sprinkle with chopped nuts and icing sugar. Garnish with a fresh mint leaf.
Source: Woolwich Dairy