Go Back
–+ servings
Print Recipe
No ratings yet

Riesling Poached Pears with Pecan Baklava

Riesling poached pears are served atop a pecan baklava and finished with a sweet and tangy bleu cheese fondant.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Greek
Keyword: baklava, poached pears
Servings: 12

Ingredients

Pecan Baklava

  • 2 1/2 cups pecans
  • 3 tsp ground cinnamon
  • 1 pound thawed phyllo dough
  • 1 cup unsalted butter melted
  • 1 1/4 cup maple syrup
  • 1 1/4 cups water
  • 1 1/4 cups sugar
  • 1 tsp cinnamon

Riesling Poached Pears

  • 6 ripe firm pears
  • ½ bottle dry Riesling
  • ½ cup packed light brown sugar
  • ½ vanilla bean split lengthwise

Bleu Cheese Fondant

  • 1 cup Bleu Cheese Crumbles
  • ½ cup Light Karo Syrup
  • 1 tablespoon Granulated Sugar
  • pinch Black Pepper

Instructions

Pecan Baklava

  • Preheat the oven to 320 degrees.
  • In a food processor add in pecans and 3 teaspoons cinnamon. Pulse until finely diced. Divide into thirds.
  • Unroll phyllo dough and trim the sides so it will fit in a 9x13 pan.
  • Brush the bottom of your pan with melted butter. Lay a sheet of phyllo dough on the bottom. Brush the top with melted butter and top with another sheet of dough. Repeat this process with a total of 10 phyllo dough sheets.
  • Sprinkle on 1/3 of your nut mixture. Top with a sheet of phyllo, brush with butter and continue that process for at least 6 sheets.
  • Top with another 1/3 of your nut mixture. Repeat the process of laying 6 sheets of dough, brushing each with melted butter.
  • Sprinkle with the remaining nuts. Layer with phyllo dough and continue alternating with melted butter and sheets of phyllo for about 10 sheets.
  • In a medium bowl or pitcher, combine the maple syrup, water, sugar and cinnamon.
  • Pour evenly over the top layer.
  • Bake at 320 degrees for 30-40 minutes or until it starts to get golden on top. Remove from oven to cool.
  • Slice into squares. (Save the pan. You’ll want the syrup)

Riesling Poached Pears

  • Peel pears, leaving stems attached, core them from the bottom, using a small melon baller to scoop out seeds.
  • Place pears in pot along with wine, brown sugar and enough water to just cover pears (4 to 6 cups). Scrape vanilla bean seeds into pan; drop in pod. Bring to a boil, then reduce heat; simmer, turning pears occasionally, to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears.
  • Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod.
  • Bring poaching liquid to a boil and cook until reduced to a thin syrup consistency, about 10 minutes. Pour syrup over pears; let cool completely. Refrigerate, until cool.

Bleu Cheese Fondant

  • Combine all ingredients in a bowl, whip until creamy, shiny and smooth. Refrigerate and reserve for plating

Assembly

  • Place a warm or room temperature square of baklava onto a dessert plate.
  • Cut the pears in half.
  • Fill the center of a chilled pear with the cool bleu cheese fondant.
  • Set the cheese-filled pear over the square of baklava.
  • Drizzle the baklava pan drippings over the pear and cheese, for balanced sweetness.
  • You can add fresh whipped heavy cream, sweet or un-sweet, based on your preference.

Nutrition

Calories: 733kcal | Carbohydrates: 101g | Protein: 8g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 340mg | Fiber: 6g | Sugar: 71g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 2mg