{"id":13185,"date":"1998-02-27T19:57:04","date_gmt":"1998-02-28T02:57:04","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13185"},"modified":"2014-01-08T20:03:28","modified_gmt":"2014-01-09T03:03:28","slug":"poached-seckel-pears-with-stilton-cheese-and-lemon-spice-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13185","title":{"rendered":"Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce"},"content":{"rendered":"
\n

Seckel pears are tasty and small\u00e2\u20ac\u201dthe perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese.<\/p>\n<\/div>\n

6 Seckel pears<\/p>\n

1 1\/2 C. pear juice or apple juice<\/p>\n

1 T. fresh lemon juice<\/p>\n

1 clove<\/p>\n

1 small stick cinnamon<\/p>\n

1 tsp. arrowroot powder dissolved in 2 T. water<\/p>\n

3 ounces grated Stilton cheese<\/p>\n

2 ounces low-fat cream cheese<\/p>\n

1\/2 C. fresh raspberries<\/p>\n

6 sprigs fresh mint<\/p>\n

Peel the pears, starting 1\/4 inch from the stem, leaving the top 1\/4 inch unpeeled with the stem attached. Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small hollow area for the cheese. Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and let cool. Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes, or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot and simmer for 1 to 2 minutes. Remove from the heat and keep warm. Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a creamy consistency. Spoon about 2 to 3 tsp. of the mixture into the hollow in the bottom of each pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce around the pear and garnish with fresh raspberries and mint sprigs.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Seckel pears are tasty and small\u00e2\u20ac\u201dthe perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese. 6 Seckel pears 1 1\/2 C. pear juice or apple juice 1 T. fresh lemon juice…<\/p>\n

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