- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 firm pears
- 2 tbsp clear honey
- 150 ml ruby port
- 150 ml red wine
- 225 g cashel blue cheese, at room temperature
- 4 thick slices sourdough bread
1. Halve and core the pears, then cut each half into 3 wedges.
2. Place the pears in a heavy-based pan with the honey, port and wine. Bring to the boil and cook gently for 10-12 minutes or until the pears are tender when pierced with the point of a sharp knife, but not at all soft.
3. Drain the liquid into a small pan and allow the pear wedges to drain thoroughly. Simmer the liquid for 8-10 minutes until reduced by two-thirds to a syrupy consistency that will coat the back of a spoon. Place in a small bowl and leave to cool.
4. To make the bruschettas: heat a griddle pan to smoking hot. Lay the bread slices at an angle and cook for 1-2 minutes on each side until toasted and nicely lined.
5. To serve: spread each bruschetta generously with cashel blue and top with a poached pear slice. Using a teaspoon, drizzle over the port syrup. Arrange on a large platter or plates.
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