Pears with Cherry Sauce and Blue Cheese

Bosc pears have a creamy texture making them the perfect foil to sharp blue cheese. This simple dessert takes little effort but results in a very special presentation.


1/2 cup ruby port
1/2 cup water
1/2 cup dried cherries
2 ripe Bosc pears
8 tablespoons blue cheese, crumbled


In a medium saucepan bring port, honey and water to a boil. Stir in cherries. Remove from heat and let stand at room temperature for several hours or overnight.

To serve, quarter the pears lengthwise and carefully core them. Thinly slice each quarter lengthwise but leave the slices attached at the stem end. Fan out two quarters on each plate. Gently warm sauce, if desired. Spoon over pears and sprinkle each serving with 2 tablespoons of crumbled blue cheese.

Serves: 4

golden blossom honey product