December 12, 2018
Wine-Poached Pears with Goat Cheese

Wine-Poached Pears with Goat Cheese

by Berkeley Wellness  

A melon baller is the perfect tool for scooping out the core from the pear half, conveniently creating a perfect, bowl-shaped hollow to hold the creamy goat cheese filling. If you don’t have a melon baller, use a small spoon and try not to remove too much pear flesh. Timing alert: The pears need to chill for 2 hours.


  • 1½ cups dry red wine
  • ⅓ cup sugar
  • 1 cinnamon stick, split lengthwise
  • 1 vanilla bean, split lengthwise, or ½ teaspoon vanilla extract
  • ¼ teaspoon cracked black peppercorns
  • 4 firm-ripe pears, such as Bosc or Bartlett, peeled, halved, and cored
  • ¼ cup soft goat cheese (1 ounce)
  • ¼ cup fat-free cream cheese


  1. In a large non-aluminum skillet, combine the wine, sugar, cinnamon stick, vanilla bean (if using extract, do not add it yet), and peppercorns. Bring to a boil over medium heat. Add the pears, reduce to a simmer, and place a piece of wax paper directly over the pears (to keep them from discoloring). Simmer until the pears are just tender when pierced with a knife, 7 to 10 minutes. (Timing may vary depending upon the ripeness of thepears.) With a slotted spoon, transfer the pears to a shallow bowl or pan.
  2. Bring the wine mixture to a boil over high heat. Boil until the liquid is reduced to a syrup thick enough to coat the back of a spoon, about 7 minutes. Strain and discard the solids. Cool to room temperature (add extract if using), then pour over the pears. Cover and refrigerate until the pears are well chilled, about 2 hours.
  3. In a small bowl, mash the goat cheese with the cream cheese until well blended. Place the pears and syrup on 4 serving plates. Spoon the softened cheese mixture into the hollow of each pear half and serve.
Makes 4 servings.

Nutrition per serving: 270 calories, 3g total fat (1g saturated), 4g dietary fiber, 45g carbohydrate, 5g protein, 120mg sodium.

A good source of: fiber.

Also see 7 Delicious Fruit Desserts.