Like any other kid, it was an absolute pain to get me to eat my fruits (unless they were in cereal or bubblegum form) yet I never had a problem noshing up Asian pears (xá lị). Maybe it was because they were fun to say in Vietnamese (kind of sounds like Sally or silly) and maybe it was because I adored watching my great-grandmother gracefully slicing them up while sneaking in a few nibbles. Needless to say, I still love Asian pears as an adult. They are incredibly juicy but slightly less grittier than your traditional pear, making them a light and crispy treat. Today, however, instead of slicing them up raw like I usually do, I decided to poach them in leftover New Year’s wine for lunch and was pleasantly surprised. While these may not be as delicately prepared as they would be in a Harry & David gift basket, they added a marvelous touch of gourmet to my sandwich (along with some mint and blue cheese) with hardly any effort at all.
Merlot Poached Asian Pear and Blue Cheese Panini (Serves 4)
• 2 Asian pears
• 1 cup red wine
• 1/3 cup balsamic vinegar
• 4 tbsp honey
• 1 loaf Artisan bread
• 4 oz blue cheese
• butter or olive oil
• fresh mint, chopped
1. Chop pears into quarters and slice into 1/4 inch wedges. The skins become really soft when poached so peeling them is completely optional. Remove seeds as you find them.
2. In a shallow pan, bring red wine, balsamic vinegar and honey to a boil. I used Merlot for its moderate flavor which won’t overpower the natural sweetness of the pears but will still add a distinct wine flavor. Reduce heat and add pear slices. Simmer on low to medium heat for 8-10 minutes. Use a slotted spoon to remove pears from the pan and turn up the heat to reduce the red wine sauce into a glaze. This can take anywhere from 3 to 8 minutes depending on how shallow or wide your pan is. After red wine is reduced, remove from heat, pour glaze over poached pears and set aside.
3. Brush bread with olive oil or melted butter and lay on panini press. Add a layer of blue cheese (any kind will do, though I used a Roquefort for its strong tangy flavor to complement the sweet pears), a layer of poached pears, and another light layer of cheese. Sandwiching the pears between layers of cheese prevents the pears from making the bread too soggy. Press for 5-8 minutes. I like my paninis on the crunchy side so I leave them in for longer.
4. Garnish with fresh chopped mint, which complements the sweet pears and tangy cheese beautifully. It’s not a conventional sandwich, but it is so so divine. Plus you can experiment with infinite combinations of red wines, breads, and blue cheeses to your taste bud’s desire.
