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Poached Pears with Quince Paste in Parmesan Cloaks
I always enjoy a fruit and cheese course after a large meal like Thanksgiving, and these pears fit the bill perfectly. The filling is Spanish quince paste (aka membrillo), which gives the pears a nice richness; the slightly salty, buttery cheese cracker draped whimsically over the pears’ shoulders cuts the sweet flavor perfectly. —Ruth Cousineau, Test Kitchen Director
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