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Add a photoServings: 6
Ingredients
- 2 1/2 c. Cabernet Sauvignon or possibly red Zinfandel wine
- 1/2 c. sugar
- 2 T lemon juice
- 4 whole cloves
- 8 med. sized hard, ripe Bosc pears
- 1/2 pound Port Du Salut cheese wedge
- 8 mint sprigs
Directions
- About 2 hrs before serving. Place wine, sugar, lemon juice, cloves and 1 1/2 cups water in 6 qt saucepot.Peel pears, leaving stems intact. With apple corer, core pears from bottoms; place in wine mix as they are peeled, turning to coat completely. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered 10 min, turning pears occasionally. Remove from heat. Let pears sit in mix to absorb color, about 1 hour, turning occasionally.
- To serve, drain pears on paper towels. With cheese slicer dipped in water, cut slices from half of cheese wedge. Slice each pear, lengthwise, into sections, leaving stem end intact; arrange on plate with cheese; garnish with mint.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 96 | 34% |
| Total Fat 10.73g | 13% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 203mg | 8% |
| Potassium 58mg | 2% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 16.92g | 11% |
| Protein 9.08g | 15% |
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