Stuffed Poached Pears With Raspberry Sauce

• 2 tablespoons ricotta cheese
• 2 teaspoons blue cheese, crumbled
• 2 tablespoons chopped pecans
• 1 teaspoon fresh lemon juice
• 2 fresh pears, halved and cored
• 1/8 teaspoon nutmeg
• 1/2 cup white wine
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 teaspoons cornstarch

1. Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
2. Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
3. Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
4. Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
5. To serve, place 3 tbls sauce on a plate and top with a pear half.

ricotta cheese, blue cheese, pecans, lemon juice, fresh pears, nutmeg, white wine, frozen raspberries, cornstarch

Taken from www.food.com/recipe/stuffed-poached-pears-with-raspberry-sauce-24286 (may not work)