3 Oz cream cheese
2.5 Stick cinnamon sticks
1/2 Cup sugar
4 Quart wine, red (full bodied, dry)
6 large Pears, raw
1/4 cup, whipped Cream, fluid, heavy whipping
1 Tsp Brandy, finest-quality
7 cup, whole Strawberries, raw
1/4 Cup sugar
FOR THE PEARS:
Peel pears and core them. Leave as whole. Make a whole from bottom to top with a melon scoop or a small knife.
In a large pan bring 1 liter wine, 1/2 cup of sugar and cinnamon to a boil. Turn heat to low and simmer pears in wine, uncovered for 30 minutes until tender but not too mushy. Poor wine over pear from time to time as they simmer.
Remove pears from pot. Discard cinnamon sticks.
Bring liquid to a boil and reduce to 3/4 or 1 cup. Set aside.
FOR THE FILLING:
Mix cream cheese with 1/4 cup sugar in a blender. Transfer to a small bowl and fold in whipped cream. Stir in a dash of brandy.
With a pastry bag, pipe fill into pears. Place pears in a serving bowl. Pour reduced wine over. Chill.
TO PREPARE THE SAUCE:
Puree strawberries with sugar in a blender or food processor until sugar dissolves completely. Chill.