Poached Pears stuffed with Cabot® Sharp Cheddar Cheese and Pistachio Nuts

6 Bosc Pears, peeled
3 bottles of Wheat Beer
2 C White Wine
2 C Sugar
4 Cinnamon Sticks
¼ Lemon
2 T unsalted butter
½ C heavy cream
¾ C ®Cabot Shredded Sharp Cheddar Cheese
½ C pistachio nuts, chopped

In a small stock pot , pour 3 bottles of beer, white wine,¼ lemon, cinnamon sticks and 1 cup of the sugar. Bring to a boil and add the peeled pears. Turn flame down to a fast simmer and poach the pears for approx. 40 minutes or until tender when poked with a knife. Remove pears from liquid and let them cool. Cut them in half lengthwise and scoop out the pits. Place them cut side up in an oven proof pan. Take half of the poaching liquid and put it in a smaller pot. Add the other cup of sugar reduce it by half. This mixture should get thick and start to turn a golden color. Add butter and heavy cream and remove from heat. The caramel will bubble so be careful. Now pour the caramel over the pears and put in a °400 oven for 15 minutes. Toss the pears with a wooden spoon until they start to turn brown and the caramel coats the pears, being careful not to touch the hot caramel. Remove from the oven. Cut side up, equally portion cheddar cheese and chopped pistachios and place on top of each pear. Place back in the oven for 2-3 minutes just until the cheese is melted. When done serve them in either the pan that the pears were roasted in or a decorative platter.
Serve warm with either vanilla ice cream or fresh whipped cream.