(WTNH) -- Paula Biondino prepares a light summer dessert with sweet wine and pears.
Poached Pears in Moscato with Gorgonzola Dolci
4-6 D'Anjou pears
1 (750 ml) bottle Moscato wine
2 ½ cups pear nectar
1 TB honey
1 cinnamon stick
1 tsp. good quality vanilla
1½ tsp corn starch mixed with 2 TB cold water making a "slurry"
1 TB butter
Gorgonzola Dolci, sliced
Peel pears but leave stems left intact. Slice bottoms and use melon baller to remove stems.
In a medium sized sauce pan, add wine, nectar, honey, cinnamon and vanilla. Let come to a boil, then reduce to a simmer. Add pears and poach on medium heat until tender, at least 30 minutes.
When fork tender, remove and let cool. Continue to cook poaching liquid until approx 2 cups liquid remain. Add corn starch slurry to liquid and cook a few minutes until completely thickened. Add butter and remove from heat.
Cool sauce to room temperature and serve with pears and cheese.
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