Impress with: Poached Pears with Walnuts and Welsh Honey Cream Cheese

Impress with: Poached Pears with Walnuts and Welsh Honey Cream Cheese

This is a great recipe made by my good friend Del Sneddon who is a fabulous photographer, cook and creative director (thanks Del!) - do follow him @WeeRascal

Serves two

2 Comice or Williams pears
1 pot of Castell Gwyn *Welsh Honey soft cheese
25g chopped walnuts
1 vanilla pod, split
1 Earl Grey teabag
50g sugar
500ml dry white wine
200ml water

Peel the pears; discard skins. Using a tablespoon measure or a melon baller, core pears from their bottoms (remove the seeds, but leave the pears intact). Set aside. Stir together wine, water, sugar and teabag in a medium saucepan. Scrape split vanilla bean pod into mixture; add scraped pods. Bring mixture to a boil over medium-high, stirring until sugar dissolves. Remove the teabag and vanilla pods. Arrange pears on their sides in wine mixture; reduce heat to medium, and cover. Cook, turning pears occasionally to cook evenly all over, until pears are tender, about 30 minutes. Gently remove pears from wine mixture liquid; increase heat to high, and cook, undisturbed, until liquid reduces to about 3/4 cup and turns slightly syrupy, about 10 minutes. Remove from heat. Let syrup cool slightly, about 20 minutes. Serve the pears on a small plate, pour over the reduced sauce and spoon the soft cheese to the side. Sprinkle with the chopped walnuts.

It looks and taste delicious.. and will definitely impress your other half with Valentine's Day just round the corner!


*Welsh Honey won Gold at last year's International Cheese Awards.


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  • Jackie Whittaker
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