“Red Wine Poached Pears, with Cream Cheese-Orange Filling and Red Wine Reduction”
This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
The weather has been like no other winter here in Eastern, Virgina. So, while I made these pears quite a while ago, sunshine and my schedule did not coalesce until yesterday for me to photograph or I would have posted well before now so that if you, too, were gifted with a box of Harry & David Pears, you would have a new and delicious way to serve them…
Poached Pears and Red Wine Reduction:
6 large pears (about 8 ounces each), halved lengthwise, stemmed and cored using a melon-baller or small spoon
2 cups Burgundy wine
1/4 cup sugar
1 large orange, zested (reserve zest), halved, and then sliced into 1/2-inch slices
3 cinnamon sticks
Optional garnish: additional orange zest, cinnamon sticks, star anise, etc.
Combine wine and sugar in a large cast iron skillet over medium-high heat. Add pears, cut side down, and then tuck orange slices and cinnamon sticks between them. Bring to a simmer and poach for 10 minutes on one side; gently flip, and poach 10 minutes on the other side. Arrange in a serving dish or on individual plates or bowls, cut side up. Place a dollop of filling in the hollow left when the core was removed, drizzle with Red Wine Reduction, and serve, garnish as desired.
Vegan Cream Cheese-Orange Filling:
8 ounces Tofutti Better Than Cream Cheese
2 tablespoons confectioner’s sugar (or more to taste)
1/2 teaspoon vanilla extract
Reserved orange zest
In small bowl using a fork, mash together cream cheese and sugar. When almost smooth, incorporate vanilla extract and zest. Scoop on top of pear.
Visit Betsy at www.TheBloomingPlatter.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.