1 Â½ cups red wine
1/3 cup sugar
Â¼ cup orange juice
1 3 x Â¾â inch strip lemon peel-yellow part only
1 whole clove
2 firm but ripe medium pears, stems left attached, halved lengthwise and cored
1 tablespoon crÃ¨me de cassis (black currant liquor)
8 oz. triple crÃ¨me cheese- St. Andre or Brillat-Savarin, cut into 4 wedges
Combine wine, sugar, orange juice, lemon peel, and clove in heavy saucepan. Cut out round piece of parchment the same size as the saucepan. Add pears to saucepan and place parchment atop pears. Bring to a simmer and poach until tender. Remove pears and chill. Reduce syrup to about Â¾ of a cup. Thinly fan pears and pool syrup on a plate, arrange cheese and garnish with mint, fresh greens or other garnishes.
Bar Harbor Inn's Wine and Citrus Poached Pear with Triple Creme Cheese
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