6 Bosc pears, peeled
4 ½ cups (36 oz.) of unsweetened apple juice
½ cup of brown sugar
2 cup white wine
2 cups sugar
4 cinnamon sticks
2 tablespoons unsalted butter
½ cup heavy cream
¾ cup ®Cabot Shredded Kosher Passover Cheddar Cheese
½ cup pistachio nuts, chopped
In a small stock pot, pour unsweetened apple juice, white wine,¼ lemon, cinnamon sticks, ½ cup brown sugar and 1 cup of the sugar. Bring to a boil and add the peeled pears. Turn flame down to a fast simmer and poach the pears for approximately 40 minutes or until tender when poked with a knife. Remove pears from liquid and let them cool. Cut them in half lengthwise and scoop out the pits. Place them cut side up in an oven proof pan. Take half of the poaching liquid and put it in a smaller pot. Add the other cup of sugar reduce it by half. This mixture should get thick and start to turn a golden color. Add butter and heavy cream and remove from heat. The caramel will bubble so be careful. Now pour the caramel over the pears and put in a 400degree oven for 15 minutes. Toss the pears with a wooden spoon until they start to turn brown and the caramel coats the pears, being careful not to touch the hot caramel. Remove from the oven. Cut side up, equally portion cheddar cheese and chopped pistachios and place on top of each pear. Place back in the oven for 2-3 minutes just until the cheese is melted. When done serve them in either the pan that the pears were roasted in or a decorative platter.
Serve warm with either vanilla ice cream or fresh whipped cream.