Stuffed Poached Pears With Raspberry Sauce - cooking recipe

Ingredients

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Preparation

Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
To serve, place 3 tbls sauce on a plate and top with a pear half.