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Community Recipe
from [psschmidt2]

Poached Anjou Pears with pecan-crusted goat cheese

Reduce the poaching liquid and poach the pears a day or two before making. If stored in airtight containers each will keep up to a week.

  • Yield: 8 servings


  • 6 1/2 cup(s) Sauvignon Blanc
  • 2 cup(s) water
  • 1 cup(s) honey
  • 1/4 cup(s) fresh ginger sliced
  • 3 star anise pods
  • 1 cinnamon stick 3 inch
  • 1 vanilla bean split and seeds scraped
  • 1 teaspoon(s) black peppercorns
  • 4 firm Anjou pears peeled, halved, cored
  • 4 package(s) goat cheese softened
  • 1 cup(s) pecans toasted and chopped
  • 2/3 cup(s) extra virgin olive oil
  • 1/2 cup(s) poached pear liquid
  • 1/2 cup(s) fresh chives chopped
  • 4 tablespoon(s) EACH whole grain mustard and white wine vingegar


Simmer wine, water, honey, ginger, anise, cinnamon stick, vanilla bean and seeds, and peppercorns in a large pot over medium-low heat for 1 hours to reduce liquid to 4 1/2 cups.

Add pears and simmer until fork-tender, 45 minutes to 1 hour, turning occasionally. Remove from heat and rest pears in liquid until cool. Transfer pears to an air tight container; chill until ready to use. Reserve poaching liquid.

Form cheese into two 8 inch logs, coat with pecans; cover with plastic wrap and refrigerate until firm.

Whisk together oil, poached pear liquid, chives, mustard, and vinegar. Set aside.

Top each pear half with goat cheese round.

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Poached Anjou Pears with pecan-crusted goat cheese Recipe