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Bruschetta with poached pears, cashel blue and port syrup

Merrilees Parker from Food Uncut
Merrilees Parker's toasted bruschetta is topped with creamy cheese, tender pears and piquant syrup - a terrific combination of flavours and textures

Bruschetta with poached pears, cashel blue and port syrup

Method

1. Halve and core the pears, then cut each half into 3 wedges.

2. Place the pears in a heavy-based pan with the honey, port and wine. Bring to the boil and cook gently for 10-12 minutes or until the pears are tender when pierced with the point of a sharp knife, but not at all soft.

3. Drain the liquid into a small pan and allow the pear wedges to drain thoroughly. Simmer the liquid for 8-10 minutes until reduced by two-thirds to a syrupy consistency that will coat the back of a spoon. Place in a small bowl and leave to cool.

4. To make the bruschettas: heat a griddle pan to smoking hot. Lay the bread slices at an angle and cook for 1-2 minutes on each side until toasted and nicely lined.

5. To serve: spread each bruschetta generously with cashel blue and top with a poached pear slice. Using a teaspoon, drizzle over the port syrup. Arrange on a large platter or plates.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients
2 firm Pears
2 tbsp clear honey
150ml ruby port
150ml Red wine
225g Cashel blue cheese, at room temperature
4 thick slices sourdough bread