El Paso Port Poached Pears
with Gorgonzola and Hazelnuts
This versatile dish can be an appetizer,
but I prefer to serve it as a cheese course. The spicy
sweetness of the port soaked pears has a lovely counterpoint
in the Gorgonzola. It’s all about flavor
with this recipe!
Serves 4 (Note: there are only 2
pears used in the demonstation photos)
1 cup of port
1 tsp (5 ml) crushed peppercorns
4 crushed cardamom pods
½ cup (125 ml) toasted hazelnuts
6 oz (175 g) Gorgonzola
- Peel, halve and core
- Preheat oven to 400 degrees F
(200 C). Peel, halve and core the pears.
- Squeeze lemon juice
- Cut the lemon in half and squeeze
the juice over the pears. This will stop them from
browning while you heat the wine.
- Pour port over pears
- Place pears in an ovenproof dish.
- Bring the port and spices to
a boil, then pour over pears, cover with aluminum
foil and bake for 20 minutes.
- Uncover, turn and continue to
bake another 10 minutes or until cooked.
Remove the pears to a serving dish,
pour over any remaining liquid, and allow to cool at
Serve with nuts, cheese and salad greens if desired.
Wine Pairing Suggestion: Zinfandel
Wichita Falls Vineyards & Wine,
El Paso Port Poached Pears with Gorgonzola and Hazelnuts
3399 "B" Peterson Rd. South
Iowa Park, Texas 76367