Cabrales Stuffed Poached Pears: Peras Cabrales

1. 1

   Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact.

2. 2

   Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife.

3. 3

   Set the pears aside.

4. 4

   In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil.

5. 5

   Add the pears and cook until tender, about 25 minutes.

6. 6

   Remove the pears and reduce the remaining liquid by half, about 45 minutes.

7. 7

   In a food processor, puree the cabrales and toasted walnuts, and set aside.

8. 8

   Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture.

9. 9

   Serve with the reduced poaching liquid.

* Per serving · 4 servings · Values may vary.