Recipe - Port And Blue Cheese

1 One half cup Dry red wine
1 One half cup Port
One half cup Sugar
One half teaspoon Black peppercorns
One fourth teaspoon Whole cloves
1 Cinnamon stick
Zest from 1/3 One half lemon
4 Pears; stem on, peeled and
; cored with a melon
; baller
4 ounce Gorgonzola cheese; at room
temperature
(4 to 6)
4 Mint sprigs

In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves,
cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or
until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until
they are fork tender. Remove the pears and boil the poaching liquid until
it has reduced to a syrupy glaze. Stuff the pears with the cheese.

Pour 3 tablespoons of glaze on each plate and tilt the plate to form an
abstract design. Place one pear, stem end up, on each plate. Garnish with
mint sprigs.

Suggested drink: Port

Yield: 4