Champignon North America, Inc. - Cheese creations for the connoisseur

Citrus poached pears with Mirabo Cream Fraiche (Serves 6)

2 cups dry red wine

1/2 c sugar

1/2 c orange juice

zest of one lemon

1 stick cinnamon

2 cloves

3 firm, ripe bosc pears, peeled, halved and cored

12 oz Mirabo Cream Fraiche

Combine wine, sugar, orange juice, lemon zest, cinnamon, and cloves in a deep sided saute pan. Bring to a low simmer, stirring to dissolve sugar. Add pear halves to pan, reduce heat, but maintain simmer and cook until pears are tender, about 12-15 minutes.

Transfer pears to an airtight container with a slotted spoon. Bring liquid to a boil, and cook for about 15-18 additional minutes or until syrupy. Pour syrup over pears, cover and chill at least 12 hours or overnight.

Thinly slice pears lengthwise almost all the way to stem end, and fan on each serving plate. Spoon about 1 TBSP of syrup over each pear and serve with a wedge of cheese.