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

with Mt. Rainier Fireweed Honey

Blue Cheese with Red Wine Poached Pear

Red wine poached pears


4 Bartlett or Bosc pears-peeled, cut in half and cored
3 cups Chateau Ste. Michelle Merlot
1 ½ cups sugar
4-5 cloves
4 peppercorns


Place the Chateau Ste. Michelle Merlot, sugar and spices in a small sauce pan 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 pear 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.



6 oz Oregon Blue cheese
2 Tbsp chopped chives
1 bag of Beecher’s Honey Hazelnut crackers
2 Tbsp Mt. Rainier Fireweed Honey


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 ¼ inch slices. Place a slice of the pear on the blue cheese. Drizzle with honey and sprinkle with a few chopped chives.

Wine Pairings