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Yield: 4 servings
Ingredients:
4 firm-ripe Bosc pears, halved and cored
8 ounces goat cheese
1/2 cup honey
2 cups Port or late harvest dessert wine
1/3 cup firmly packed dark brown sugar
3 tablespoons unsalted butter
2 cinnamon sticks, broken into pieces
Method:
Preheat the oven to 400 degrees F.
For the Pears:
In a small bowl combine the goat cheese and 1/4 cup honey and mix well.
Arrange the pear halves inside a shallow baking dish or low-sided baking sheet. Fill each hollowed core with a large dollop of the goat cheese mixture. Drizzle with the remaining 1/4 cup honey. Bake until the pears are beginning to brown, about 4 to 5 minutes.
For the Port Sauce:
Combine the port, sugar butter and cinnamon sticks in a small heavy saucepan over medium-high heat until the sugar dissolves and the port reduces to about 1 cup.
Serve 2 halves of a pear per person. Drizzle with Port Sauce.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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