This Sunday I made red wine-poached pears with St. Agur cheese and toasted hazelnuts. The recipe can be found in Michael Schlow It’s About Time on page 189. The recipe was quite easy. It did not require a lot of prep time but the pears had to sit in the wine for a few hours. The pears were very tender and absorbed the liquid to get lots of flavors. The wine and cloves stood out as the dominant flavors. I served the pears with St. Agur cheese, a blue cheese, and toasted hazelnuts on the plate as well.