Pears poached in white wine, honey and blue

What you will need:

250 ml (1 cup) white wine
125 ml (1 / 2 cup) honey
45 ml (3 tbsp) sugar
The juice of 1 / 2 lemon
4 ripe Bartlett pears but firm, peeled keeping the tail

Blue cream
45 ml (3 tbsp) blue cheese (Roquefort or Fourme d'Ambert)
45 ml (3 tbsp) fresh cream
60 ml (1 / 4 cup) cream 35% M.G
2.5 ml (1 / 2 tsp) grated orange end

Garnish (optional)
Raspberry Coulis
Biscuit end or toasted walnuts

How to:

In a saucepan, combine wine, honey, sugar and lemon juice. Bring to a boil. Add pears and cover. Reduce heat and simmer 12 to 14 minutes or until the pears are tender.

Remove pears from pan and let cool.

On medium heat, reduce liquid to 180 ml (3 / 4 cup) or until a syrup. Refrigerate.

Cut the top third of each bulb and gently hollow out the lower parts with help of a melon spoons. Refrigerate a few hours (or overnight) in a bowl covered with plastic wrap.

Before serving, the drummer, mix 22 ml (1 1 / 2 tablespoons) syrup of cold wine and all the ingredients of the cream blue, until thickened.

Stuff each pear and cover their cap. Drizzle with remaining wine syrup and serve with the garnish of choice.