Pears Poached In Vernaccia Wine, Stuffed With Gorgonzola And Mascarpone

1. 1

   Peel and core the pears, leaving them whole; place them in a casserole large and deep enough to fit them in a single layer. Pour in the wine and add the cinnamon stick. Cook the pears, covered, over medium heat until cooked through but still firm, about 8 to 10 minutes, cool them to room temperature.

2. 2

   Place the 2 cheeses in a bowl and mix them with a whisk until well blended and fluffy. Fill the pears with the cheese mixture and serve at room temperature.

* Per serving · 4 servings · Values may vary.

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