Wild Rice and Blue Cheese Stuffed Port Poached Pear

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: 3 cups fruity red wine; 1 cup port wine; ½ cup sugar; 5 whole cloves; 12 cinnamon stick, broken; 4 pears, peeled, cored and quartered; 2 cups water; ½ cup wild rice; ½ teaspoon salt; ⅔ cup quartered fresh seedless grapes; rosemary walnuts; 1 tablespoon butter; ⅔ cup walnut halves; ½ teaspoon crumbled dried rosemary; ⅛ teaspoon cayenne pepper; salt; whipped blue cheese; ½ cup crumbled blue cheese; ¼ cup cream cheese, at room temperature

Servings: persons

3 cups fruity red wine
1 cup port wine
½ cup sugar
5 whole cloves
12 cinnamon stick, broken
4 pears, peeled, cored and quartered
2 cups water
½ cup wild rice
½ teaspoon salt
⅔ cup quartered fresh seedless grapes
rosemary walnuts
1 tablespoon butter
⅔ cup walnut halves
½ teaspoon crumbled dried rosemary
⅛ teaspoon cayenne pepper
salt
whipped blue cheese
½ cup crumbled blue cheese
¼ 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.
2
Add pears; reduce heat and simmer for 20 minutes or until pears are tender when pierced with a toothpick.
3
Turn off heat and let pears stand for 10 minutes.
4
Remove from liquid and chill.
5
Remove cloves and cinnamon and continue to cook liquid for 20 to 30 minutes or until syrupy; set aside.
6
To prepare stuffing, bring water, rice and salt to a boil in a small saucepan.
7
Reduce heat and simmer for about 50 minutes or until tender.
8
Drain off excess water and chill rice; stir in grapes.
9
To prepare walnuts, preheat oven to 325F Melt butter and toss with walnuts and seasonings.
10
Spread onto a baking sheet and bake for 12 to 15 minutes, stirring every 3 to 4 minutes.
11
Let cool and store in an airtight container until ready to use.
12
Whip blue and cream cheeses together in a small bowl by hand or with a mixer until fluffy.
13
To serve, scoop out a small part of the top of each pear.
14
Place a small spoonful of cheese mixture into the cavity of each pear.
15
Top with rice stuffing and walnuts, then drizzle with port glaze.

1332

kcal

Calories

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 cups fruity red wine, 1 cup port wine, ½ cup sugar, 5 whole cloves, 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.

That's it — enjoy your meal!

Wild Rice and Blue Cheese Stuffed Port Poached Pears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions