Poached Pears with Shaved Manchego and Truffle Honey
Imported Manchego cheese from Spain brings arich, nutty flavor and savory depth to tender pears poached in Albariño wine,finished with fragrant truffle honey. Crunchy Marcona almonds add anotherdelicious Spanish touch to this elegant sweet-and-savory pairing, equallylovely served as an appetizer or dessert.
Ingredients
- 4 Bosc pears
- 1 bottle Albariño wine or another dry white wine
- ½ cup sugar
- ½ cup shaved imported Manchego cheese
- 4 TB truffle honey
- 4 TB chopped Marcona almonds
- Fresh thyme for garnish
Instructions
- Peel all 4 pears and slice through the centerlengthwise. Use a melon baller to scoopout the pits/center cleanly. In a largeshallow saucepan, heat the bottle of wine and sugar until the sugardissolves. Place 8 pear halves cut sidedown into the pan, lower to a simmer, and cook for approximately 15 minutes,flipping pears occasionally so they cook evenly on both sides.
- Turn off the heat and let the pears coolslightly in the poaching liquid to absorb more flavor. Remove pears to a serving platter or shallowbowl and increase heat to high on the poaching liquid to reduce until thick andsyrupy.
- Serve pears topped with thickened poachingliquid, shaved imported Manchego cheese, almonds, and thyme. Drizzle evenly with truffle honey and serve.
