Pear poached in red wine and served with goat's cheese, thyme and toasted pecans
Any kind of firm pear will do. This particular time I used a Bosc pear.
Peel and core the pear and place it in the wine that has a little sugar and a sprig of thyme added to it. To stop it from oxidizing, make sure the pear is completely covered with wine.
Poach the pear over medium heat (smiling boil) until it is fork tender. Spoon wine overtop from time to time.
Remove pears from the heat and place in serving dishes. Spoon goat's cheese into the cavity.
Continue to cook the wine to reduce it to about half.
Pour the wine reduction over the poached pears.
Toast pecan halves in a bit of butter until they are fragrant.
Scatter thyme leaves and toasted pecan pieces over the pears.
Silver Thyme growing in our rooftop garden.