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Brie-Filled D'Anjou Ruby Poached Pears
Makes 4 Servings
*4 D'Anjou pears, whole with the stem on
*4 cups ruby port
*1/4 cup balsamic vinegar
*1/2 cup granulated sugar
*1 whole clove
*1 teaspoon whole black peppercorns
*1 vanilla bean, split
*1 cup Brie cheese, skin removed
*1 sheet edible gold leaf
*Vanilla bean ice cream
*Fresh raspberries for garnish
*Fresh mint sprigs for garnish
1Peel the pears, leaving the stems intact, moving the peeler from top to bottom. Cut a small piece off the base of the pear so that it stands on its own. Hollow out the core with a melon baller. Start at the base, being careful so that it can still stand.
2Poach the pears over medium heat in a small saucepot with the port, vinegar, sugar, clove, peppercorns and vanilla bean. Cook the pears at a simmer until the flesh feels soft, about 12-15 minutes. Remove the pears from the poaching liquid and chill.
3Strain the cookling liquid and return to the heat. Cook at a simmer to reduce the liquid until the largest bubble reaches the size of a nickel. Remove from heat and allow to cool.
4Fill the cooked pears with the Brie cheese and arrange on a large, level serving plate. Pour the cooking syrup over the pears. Touch the pears with pieces of gold foil to set off the color (optional).
5Serve with a scoop of vanilla bean ice cream, raspberries and mint sprigs for garnish. Enjoy!
  • EACH INDIVIDUAL SERVING OF ONE PEAR, ONE OUNCE OF BRIE AND ONE-FOURTH OF THE SAUCE CONTAINS APPROXIMATELY: 310 calories, 9 grams fat, 53 grams carbohyrdrate, 7 grams protein.

Executive Chef Daniel Chong-Jimenez, The Spa at Norwich Inn, Norwich, CT