Oregon Blue Cheese with Red Wine Poached Pear on Beecher's Honey Hazelnut Crackers

Wine Suggestion: Chateau Ste. Michelle 2005 Cold Creek Vineyard Merlot

Ingredients:
Red wine poached pears:
4 Bartlett or Bosc pears - peeled, cut in half and cored
3 cups red wine
1 1/2 cup sugar
4-5 cloves
4 peppercorns

Directions:
Place the red wine, sugar and spices in a small saucepan large enough to hold four pears and the liquid. While the liquid is heating, prepare the pears. When the wine begins to boil add the pears. Cover with a piece of parchment paper or small plate so the pears stay submerged under the liquid. Simmer until the pears are soft, test with a knife inserted into the pear. Remove the pears from the heat. Cool the liquid and return the pears to the liquid. Refrigerate overnight or up to 3 days.

Topping:
6 oz Oregon Blue cheese
2 tablespoons chopped chives
1 bag of Beecher's Honey Hazelnut crackers

Assembly:
Place the crackers on a baking sheet. Top with 1 heaping teaspoon of Oregon blue cheese. Remove the pears from the liquid and drain well. Slice crosswise into 1/4 inch slices. Place a slice of the pear on the blue cheese. Sprinkle with a few chopped chives.