Roquefort Cream with Poached Pears

Pairing: Roquefort Cream with Poached Pears

Roquefort cheese (100g): Provides a strong, salty, and creamy base.
Pears (3, firm): Offers sweetness and a tender texture once poached.
White wine (1 cup): Adds acidity and depth while poaching the pears.
Sugar (3 tablespoons): Sweetens the poaching liquid and balances the saltiness of the cheese.
Heavy cream (½ cup): Blends with the Roquefort for a smooth, creamy sauce.
Cinnamon stick (1): Adds warmth and spice to the poaching liquid

Poach the pears: Peel the pears, keeping the stems intact. In a saucepan, combine the white wine, sugar, and cinnamon stick. Simmer the pears in the liquid for 15-20 minutes until tender. Remove the pears and let them cool.
Prepare the Roquefort cream: In a separate bowl, blend the Roquefort cheese and heavy cream until smooth. Adjust to your desired consistency.
Serve: Arrange the poached pears on a plate and drizzle with the Roquefort cream. Optionally, sprinkle with chopped nuts or a drizzle of honey for added texture and sweetness.