Cheese-Filled Poached Pears with Cranberry-Raspberry Sauce Recipe

Cheese-Filled Poached Pear

YIELD Makes 2 servings

INGREDIENTS

1‑1/2 quarts cranberry-raspberry juice cocktail 2 ripe Bartlett pears with stems, peeled 2 tablespoons Neufchâtel cheese 2 teaspoons crumbled Gorgonzola cheese 1 tablespoon chopped walnuts

PREPARATION:

1. Bring juice to a boil in medium saucepan over high heat. Add pears; reduce heat to medium-low. Simmer 15 minutes or until pears are tender, turning occasionally. Remove pears from saucepan; discard liquid. Let stand 10 minutes or until cool enough to handle.
2. Combine cheeses in small bowl until well blended. Cut thin slice off bottom of each pear so that pears stand evenly. Cut pears lengthwise in half, leaving stems intact. Scoop out seeds and membranes to form small hole in each pear half. Fill holes with cheese mixture; press halves together. Place nuts in large bowl; roll pears in nuts to coat. Cover; refrigerate until ready to serve.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Serving Size: 1 pear Sodium 98 mg Protein 4 g Fiber 4 g Carbohydrate 45 g Cholesterol 13 mg Saturated Fat 3 g Total Fat 7 g Calories from Fat 24 % Calories 240 DIETARY EXCHANGE: Fat 1 Meat 1/2 Fruit 3