Print Options

Back to Poached Pears with Cheddar >

Include these items:

Taste of Home Logo

Poached Pears with Cheddar

 Poached Pears with Cheddar
This elegant hors d'oeuvre combines fruit, cheese and bread. I make it often during the Christmas season. You can experiment with different types of cheese.—Mary Ann Dell, Phoenixville, Pennsylvania
8 ServingsPrep: 20 min. Bake: 15 min.


  • 4 medium Bosc pears
  • 1-1/2 cups cranberry juice
  • 1/2 cup sugar
  • 1/4 cup raspberry vinegar
  • 16 slices French bread baguette (1/2 inch thick)
  • 2 tablespoons butter, melted
  • 2 cups watercress
  • 8 ounces sharp cheddar cheese, thinly sliced


  • Core pears from the bottoms, leaving stems intact. Peel pears. Place
  • on their sides in a large saucepan; add the cranberry juice, sugar
  • and vinegar. Bring to a boil. Reduce heat; cover and simmer for 6-8
  • minutes or until pears are almost tender, turning once.
  • Remove pears with a slotted spoon; set aside. Bring poaching liquid
  • to a boil; cook until liquid is reduced to about 1/3 cup.
  • Meanwhile, brush bread with butter. Place on an ungreased baking
  • sheet. Bake at 375° for 8-10 minutes or until lightly browned.
  • Divide watercress among eight salad plates; top each with a pear
  • half. Drizzle with poaching liquid. Place toast and cheese on
  • plates. Yield: 8 servings.
Nutritional Facts: 1 serving equals 381 calories,

2 of 2

Poached Pears with Cheddar (continued)

Nutritional Facts: 15 g fat (8 g saturated fat), 37 mg cholesterol, 369 mg sodium, 53 g carbohydrate, 4 g fiber, 10 g protein.