Pears Poached In Vernaccia Wine Stuffed With Gorgonzola And Mascarpone Recipe

Ingredients

6 medium-ripe pears

2 cups Vernaccia (or other dry white) wine

1 cinnamon stick

6 ounces Gorgonzola cheese, at room temperature

3 ounces mascarpone cheese, at room temperature

Preparation

Peel and core the pears, leaving them whole; place them in a casserole large and deep enough to fit them in a single layer. Pour in the wine and add the cinnamon stick. Cook the pears, covered, over medium heat until cooked through but still firm, about 8 to 10 minutes, cool them to room temperature.

Place the 2 cheeses in a bowl and mix them with a whisk until well blended and fluffy. Fill the pears with the cheese mixture and serve at room temperature.