E N T E R TA I N I N G 202 2 culturecheesemag.com 59
R E C I P E S
recipes
Appenzeller PAG E 21
Caramel-Poached Pears
Stuffed with Appenzeller
and Roasted Hazelnuts
A delicious take on a classic winter dessert,
these poached pears satisfy all the senses.
Serves 6
PEARS:
6 firm pears
6 to 8 ounce block Appenzeller
1½ cups packed dark brown sugar
2 cinnamon sticks
1 tablespoon vanilla bean paste (or 2
vanilla pods, split, and 1 tablespoon
vanilla extract)
parchment-lined plate with pear pieces.
Freeze for 3 to 5 minutes until just firm.
Peel pears and set aside in cold water to
prevent browning.
Pour 4 to 6 cups water into a large
saucepan. Add brown sugar, cinnamon,
and vanilla bean paste. Cover to bring to
a boil, then reduce to a rapid simmer.
Remove chilled cheese and pear pieces
from freezer. Stuff one piece of cheese
into center of each prepared pear. Add
top and bottom pieces back into pears
to seal cheese inside each core. Spear a
toothpick into each pear widthwise at
both top and bottom to secure plugs.
Add stuffed pears to simmering liquid
and cook for 20 minutes, or until pears
are tender. Remove cooked pears and
set aside on a sheet pan.
Discard half of poaching liquid
and remove cinnamon sticks. Heat
remaining liquid over high for 20
minutes, stirring frequently to prevent
burning, until reduced by half. Add up
to 6 tablespoons more brown sugar
if necessary to thicken into a caramel
syrup. Remove caramel from heat and
let set up for about 5-10 minutes, until
thick and shiny.
Serve pears in bowls with caramel
syrup, a spoonful of crème fraîche, and
chopped hazelnuts.
FOR SERVING:
Creme fraîche
½ cup hazelnuts, roasted, salted, and
chopped
Core pears using an apple corer to
maintain whole shape. Create a plug
from each core by cutting off top and
bottom and place onto a plate with
parchment paper. Discard center
core pieces. Use apple corer to cut
six cylinders of Appenzeller. Add to
