Vanilla Scented Poached Pears With Gorgonzola Cheese And Toasted Pine Nuts
Instructions
1. Peel pears if desired; cut lengthwise in half. (If you like, leave the stems attached to two of the halves for pretty appearance.) Use a melon baler or grapefruit spoon to scoop out the seeds.
2. Bring wine, water and allspice to a boil over high heat in a large saucepan or Dutch oven just large enough to arrange pear halves in one layer.
3. Add pear halves. Reduce heat so as to maintain a gentle simmer.
4. Simmer pears uncovered, turning over each 5 minutes with a large spoon until pears are almost tender when pierced with the tip of a sharp knife, 15 to 20 minutes.
5. Use a slotted spoon to transfer pears to a shallow bowl; cover tightly with foil to keep warm.
6. Turn heat to high; boil juices in a saucepan until reduced to 1/3 cup, 16 to 18 minutes. Stir in vanilla.
7. Transfer pears to serving dishes. Drizzle syrup over pears; top with cheese and pine nuts.
