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Red-Wine-Poached Pears With Goat Cheese Sabayon, Pumpernickel, and Pine Nuts

A plate of wine poached pears and spinach topped with goat cheese sabayon and pine nuts.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

I like this dish of wine-poached pears with crunchy toppings, spinach, and savory goat cheese sabayon as a replacement for a traditional cheese course or as the first course of a meal. The poaching can be done in large or small batches. If you want to get ahead or simply need to move a lot of pears, the volume of pears called for can be doubled or tripled, just make sure that the pears are fully submerged in the cooking liquid.

This recipe was excerpted from ‘Pulp’ by Abra Berens, one of our top cookbooks of 2023. Buy the full book on Amazon.

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