Courtesy of Chef Steven Matthews, Chef at HT Grill, Redondo Beach, California
- 1/2 bottle J. Lohr Estates Falcon's Perch Pinot Noir
- 5 oz sugar
- 1 stick cinnamon
- 4 pears, peeled
Heat the wine in a medium saucepan, add the sugar and cinnamon, and bring to a boil. Add the pears and just enough water to cover them. Return to a boil and reduce heat to a gentle simmer. Simmer for 4 to 5 minutes, turn off the heat, and let the pears cool in the liquid. The pears may be held in the refrigerator for 4 to 5 days stored in the liquid.
Gorgonzola Ice Cream
- 2 cups cream (40% fat or higher)
- 1 cup sugar
- 1/4 cup corn syrup
- 1/2 cup milk
- 4 oz crumbled Gorgonzola or other blue cheese
Bring the cream and sugar to a boil, and add the corn syrup and milk. Over low heat, stir in the Gorgonzola and heat until the cheese just begins to melt. Chill the mixture for several hours. Add the mixture to an ice cream maker and churn, following the manufacturer’s directions.
- 4 poached pears
- 1 qt Gorgonzola ice cream
- 4 Tbsp crushed toasted walnuts or pecans
- 1/4 cup caramel sauce, purchased
Cut the poached pears in half and remove the seeds and stems. Slice each half into thin slices, 10 to 12 per half, and fan two pear halves for each plate in a butterfly pattern. Place two scoops of ice cream in the center of the pear slices. Sprinkle the nuts over the top, and drizzle the caramel sauce over each plate. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!