Poached pear bruschetta with cashel blue cheese

Method

1. Halve and core the pears; then cut each pear into 8 wedges. Transfer to a heavy-based pan and add the honey, cranberry juice and wine. Simmer for
10-15 minutes, until the pears are tender when pierced with the point of a knife, but still hold their shape.

2. Remove the pears from the liquid and leave on one side to drain before slicing. Reduce the liquid to half its original volume before adding the cranberries, cinnamon, cloves and star anise. Simmer for another 2-3 minutes, until some of the cranberries are just beginning to burst. Transfer everything to a small heatproof bowl and leave to cool.

3. Heat a ridged griddle pan until smoking hot and cook the bread on both sides for about a minute, until toasted.

4. Spread each slice with a thick layer of Cashel blue cheese and top with the poached pear slices; spoon over a dollop of cranberry relish to finish.

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Ingredients

2 firm Pears
2 tbsp clear honey
150ml cranberry juice
150ml Red wine
200g Cranberries
1 x 3 cm cinnamon stick
5 Cloves
1 Star anise
4 slices sourdough bread
200g Cashel blue cheese, room temperature
2 tbsp cranberry sauce, or cranberry relish

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