POACHED PEARS WITH CHEDDAR
This elegant hors d'oeuvre combines fruit, cheese and bread. I make it often during the Christmas season. You can experiment with different types of cheese.-Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Core pears from the bottoms, leaving stems intact. Peel pears. Place on their sides in a large saucepan; add the cranberry juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until pears are almost tender, turning once., Remove pears with a slotted spoon; set aside. Bring poaching liquid to a boil; cook until liquid is reduced to about 1/3 cup., Meanwhile, brush bread with butter. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Divide watercress among eight salad plates; top each with a pear half. Drizzle with poaching liquid. Place toast and cheese on plates.
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