Poached Pear and Goat Cheese Appetizer
Materials
- 2 cups Somerset Ridge Buffalo Red wine
- 2 cups water
- 2 tbsp granulated sugar
- 2 tsp fresh lemon juice
- 4 springs fresh thyme
- 2 Bosc pears
- 30 of your favorite crackers for entertaining
- 2 cups arugula
- 4 oz garlic and herb goat cheese
- 30 pecan halves
Instructions
To Poach the Pears
- In a saucepan over medium heat, combine the Buffalo Red wine, water, sugar, lemon juice and thyme springs. Bring to boil and cook for 5 minutes while stirring to dissolve sugar.
- Peel, core and quarter the pears. Add to saucepan and reduce heat.
- Simmer pears for a total of 20 minutes, rotating after 10 minutes in case they aren't completely submerged and basting them throughout.
- Remove from heat and allow to sit in wine for 20 minutes.
Assembly
- Place two pieces of arugula on each cracker.
- Cut the pear quarters into four equal pieces and place onto arugula.
- Place a piece of the goat cheese on the pear and top with a pecan half.