Red wine poached pears with blue cheese brioche. Photo / Babiche Martens
Serves 4
4 buerre bosc pears
2 cups red wine
1 cup pear or apple juice
Juice and zest of one lemon
1 cinnamon stick
2 cloves
1 cup caster sugar
8 slices of brioche
100g blue cheese
1 Peel the pears and leave the stalks on. Slice a sliver off the bottom of each so they sit
flat.
2 Pour the wine and juice into a saucepan then add the lemon zest and juice.
3 Bring to a boil with the cinnamon, cloves and caster sugar. Stir to combine then gently drop in the pears. Reduce to a simmer and cook for 20 minutes. This can take longer if the pears are not ripe, test with a skewer to make sure they are tender. Gently skim off any surface froth or scum.
