Recipe: Poached Pears with Fromage Blanc

POACHED PEARS WITH FROMAGE BLANC

"The tartness of the fromage blanc contrasts with the sweetness of the pear poached in a combination of ciders with a dash of honey. After the pears are cooked, check to make sure the liquid has a good fruity taste, because it will be used to spoon around the dessert before serving. It is best not to spoon it over the fromage blanc, because the cheese clouds the sauce. An herbal garnish that one associates with a savory rather than dessert, such as rosemary, sage, or thyme, serves as a contrast to the sweetness of the pear."

4 cups apple cider
1 bottle fermented cider
4 firm pears, peeled
1/4 cup honey
1/2 cup goat's milk fromage blanc
Fresh rosemary sprigs, or sage or thyme

Bring the ciders and honey to a boil in a deep, non-aluminum pot.

Add the pears and enough water to cover if the pears are not totally immersed in the cider. Bring back to a boil and simmer for approximately 1 hour, or until the pears are very tender.

Remove the pears to a plate and refrigerate, with liquid in a separate container, for one hour or until thoroughly chilled.

TO SERVE:
Cut in half each pear and core. Put two halves on each plate with a dollop of fromage blanc in the cavity of each pear half. Spoon a tablespoon or so of the poaching liquid around the fruit. Top with a sprig of rosemary, sage, or thyme and serve.

Makes 4 servings
Source: New Hampshire: From Farm to Kitchen by Helen Brody