Poached Pears with Cheddar Recipe

Poached Pears with Cheddar Recipe
Poached Pears with Cheddar Recipe photo by Taste of Home
Publisher Photo

Poached Pears with Cheddar Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Poached Pears with Cheddar in Taste of Home Christmas Annual Annual 2010, p9

Nutritional Facts

1/2 each: 381 calories, 15g fat (8g saturated fat), 37mg cholesterol, 369mg sodium, 53g carbohydrate (27g sugars, 4g fiber), 10g protein.

  • 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
  1. 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.
  2. Remove pears with a slotted spoon; set aside. Bring poaching liquid to a boil; cook until liquid is reduced to about 1/3 cup.
  3. Meanwhile, brush bread with butter. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned.
  4. 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.
Originally published as Poached Pears with Cheddar in Taste of Home Christmas Annual Annual 2010, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoached Pears with Cheddar

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review