Wild Rice And Blue Cheese Stuffed Port Poached Pears Recipe

Name: Wild Rice And Blue Cheese Stuffed Port Poached Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Port Poached Pears; 3 cups fruity red wine, such as Zinfandel or Barbera; 1 cup ruby or LBV vintage port; 1/2 cup sugar; 5 whole cloves; 1/2 cinnamon stick, broken; 4 Bartlett or Bosc pears, peeled, cored and quartered; Wild Rice Stuffing; 2 cups water; 1/2 cup wild rice; 1/2 teaspoon salt; 2/3 cup quartered fresh seedless grapes; Rosemary Walnuts; 1 tablespoon butter; 2/3 cup walnut halves; 1/2 teaspoon crumbled, dried rosemary; 1/8 teaspoon cayenne pepper; Salt to taste; Whipped Blue Cheese; 1/2 cup crumbled blue cheese; 1/4 cup cream cheese, at room temperature

Servings: persons

Port Poached Pears
3 cups fruity red wine, such as Zinfandel or Barbera
1 cup ruby or LBV vintage port
1/2 cup sugar
5 whole cloves
1/2 cinnamon stick, broken
4 Bartlett or Bosc pears, peeled, cored and quartered
Wild Rice Stuffing
2 cups water
1/2 cup wild rice
1/2 teaspoon salt
2/3 cup quartered fresh seedless grapes
Rosemary Walnuts
1 tablespoon butter
2/3 cup walnut halves
1/2 teaspoon crumbled, dried rosemary
1/8 teaspoon cayenne pepper
Salt to taste
Whipped Blue Cheese
1/2 cup crumbled blue cheese
1/4 cup cream cheese, at room temperature

1
Bring wine, port, sugar, cloves and cinnamon stick to a boil in a large stainless steel saucepan, stirring until sugar is dissolved. Add pears; reduce heat and simmer for 20 minutes or until pears are tender when pierced with a toothpick. Turn off heat and let pears stand for 10 minutes. Remove from liquid and chill. Remove cloves and cinnamon and continue to cook liquid for 20 to 30 minutes or until syrupy; set aside. To prepare stuffing, bring water, rice and salt to a boil in a small saucepan. Reduce heat and simmer for about 50 minutes or until tender. Drain off excess water and chill rice; stir in grapes. To prepare walnuts, preheat oven to 325u00b0F. Melt butter and toss with walnuts and seasonings. Spread onto a baking sheet and bake for 12 to 15 minutes, stirring every 3 to 4 minutes. Let cool and store in an airtight container until ready to use. Whip blue and cream cheeses together in a small bowl by hand or with a mixer until fluffy. To serve, scoop out a small part of the top of each pear. Place a small spoonful of cheese mixture into the cavity of each pear. Top with rice stuffing and walnuts, then drizzle with port glaze. Makes 8 appetizer servings.
2
March 2008
3
California Grown

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Port Poached Pears, 3 cups fruity red wine, such as Zinfandel or Barbera, 1 cup ruby or LBV vintage port, 1/2 cup sugar, and more.

Yes, Wild Rice And Blue Cheese Stuffed Port Poached Pears falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice And Blue Cheese Stuffed Port Poached Pears

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