I'm not really sure if this is a dessert or a cheese course. But why should we have to decide these things anyway?
, you’d be hard-pressed to find a better fruit for poaching than winter pears: Not only do they maintain their shape, but “poaching also improves the taste of ho-hum pears.”
But, this being Big Little Recipes and all, we can’t just throw around aromatics willy-nilly. So, instead of using wine and infusing it with additional ingredients, we’ll turn to an almost-wine where the aromatics come included. So we've got what we're poaching and the poaching liquid covered. This just leaves us with the topping. Convention will steer you toward whipped cream, ice cream, or even crème fraîche. But why use any of that when you could use cheese? Yep, cheese. There’s a reason cheeseboards so often include grapes or dried apricots or jam; a little sweetness balances all the creamy savoriness. Here, we’re using a little creamy savoriness to balance all the sweetness.
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