The Hess Collection Winery – Napa, CA

Grilled Bartlett Pears With Point Reyes Blue Cheese and Candied Walnuts

Wine Pairing:

2003 Late Harvest Viognier, $25

Ingredients – Candied Walnuts

1 cup Walnut halves
1 cup Water
1 cup Sugar
1/2 + tsp. Togarashi – Japanese chile mix
Salt

Ingredients – Pears

3 ea. Bartlett pears, cut into 1/8ths, Cores removed
Sugar to taste
Salt to taste
1 Tbsp. Canola oil
1 lb. Point Reyes Blue Cheese
3 Tbsp. Honey

Method:

1. Preheat grill.

2. Combine 1-cup water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 10 minutes. Drain well. Place the poached walnuts on a sheet pan in a single layer and bake for 15 – 20 minutes at 300 °F until golden brown and crunchy. Toss with the togarashi to taste.

3. Cut the pear just before grilling to prevent oxidation. Toss the pears with salt and sugar to taste. Add 1 tablespoon of canola oil and toss to coat Place the pears on the grill, cut side down, over a medium hot fire. Cook until the pears have acquired a bit of a sear, about 2 minutes, then flip them over, and grill for another 30 seconds. Remove from the heat.

Serving Suggestions:

Place a 2 oz wedge of Point Reyes Blue cheese in center of plate, fan 3 pieces of grilled pears around, sprinkle with candied walnuts and drizzle with honey.