HAMPTON ROADS, Va. - Chef Matthew May joins us with a delicious recipe for Merlot Poached Pears with Goat Cheese and Candied Pecans and shares some information about his upcoming cooking classes.
4 pears, peeled
750 ml. red wine
1/2 cup sugar
1 cinnamon stick
4 oz. goat cheese (room temperature)
4 oz. cream cheese (room temperature)
2 oz. candied pecans
For more information visit www.matthewmay.org.