Cheese-Filled Poached Pear
Makes 2 servings
|1-1/2||quarts cranberry-raspberry juice cocktail|
|2||ripe Bartlett pears with stems, peeled|
|2||tablespoons Neufchâtel cheese|
|2||teaspoons crumbled Gorgonzola cheese|
|1||tablespoon chopped walnuts|
- Bring juice to a boil in medium saucepan over high heat. Add pears; reduce heat to medium-low. Simmer 15 minutes or until pears are tender, turning occasionally. Remove pears from saucepan; discard liquid. Let stand 10 minutes or until cool enough to handle.
- Combine cheeses in small bowl until well blended. Cut thin slice off bottom of each pear so that pears stand evenly. Cut pears lengthwise in half, leaving stems intact. Scoop out seeds and membranes to form small hole in each pear half. Fill holes with cheese mixture; press halves together. Place nuts in large bowl; roll pears in nuts to coat. Cover; refrigerate until ready to serve.
|Serving Size:||1 pear|
|Calories from Fat||24 %|
|Total Fat||7 g|
|Saturated Fat||3 g|
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