3 (12-ounce) bottles wheat beer
2 cups white wine
2 cups sugar, divided
One quarter fresh lemon
4 cinnamon sticks
6 Bosc pears, peeled
½ cup heavy cream
2 tablespoons Cabot Unsalted Butter
3 ounces Cabot Seriously Sharp Cheddar, grated (about ¾ cup)
½ cup shelled and skinned pistachio nuts, chopped
Vanilla ice cream or Cabot Whipped Cream
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COMBINE in large nonreactive pot, beer, wine, 1 cup of sugar, lemon quarter and cinnamon sticks. Bring to boil and add pears.
REDUCE heat to maintain rapid simmer and cook pears until tender when pierced with knife, about 40 minutes.
TRANSFER pears to plate with slotted spoon, reserving poaching liquid, and let cool.
Preheat oven to 400°F.
CUT pears in half lengthwise and scoop out cores. Place pears cut-side-up in large baking dish or dishes.
COMBINE in saucepan, remaining 1 cup sugar and half of poaching liquid. Boil until thick, golden and reduced by half. Carefully (mixture will bubble up) stir in cream and butter remove from heat.
POUR caramel sauce over pears. Bake for 15 minutes.
Gently stir pears with wooden spoon until coated with sauce (being careful of hot caramel).
With pears cut-side-up, fill each with some of cheddar and pistachios. Return to oven for 2 to 3 minutes or until cheese is melted. Serve warm with ice cream or whipped cream.
Recipe courtesy of Stephanie's on Newbury.