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
Total TimePrep: 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.
Nutrition Facts1/2 each: 381 calories, 15g fat (8g saturated fat), 37mg cholesterol, 369mg sodium, 53g carbohydrate (27g sugars, 4g fiber), 10g protein.
Originally published as Poached Pears with Cheddar in Taste of Home Christmas Annual 2010
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