This appetizer is sinfully good! Fruity pear meets flavorful goat cheese and sweet honey. Pine nuts and walnuts provide an awesome crunch to go along with it. This dish has everything a good appetizer needs to bring to the table.
In a small pot, bring white wine, water, brown sugar, orange peels, cinnamon stick and salt to a boil.
Peel pear, cut it in half and with a spoon, scoop out the seeds. Poach the pear in the simmering wine broth for 15 minutes.
Mix up the goat cheese with the honey.
Turn on The Otto Grill and set it to low heat. Pour the pine nuts and walnuts onto the drip tray. On low heat Meat-O-Meter Setting #5 roast the nuts for 2 minutes from all sides while stirring them constantly. Remove them from the grill and set them aside.
Remove the pear from the wine broth, cut it into wedges and fan the pieces out in a circle on the drip tray. Roast the pear for 2 minutes on Meat-O-Meter setting 2 on low flame until it turns a golden-brown color. Remove the pieces from the grill.
Add a few dallops of the goat cheese-honey mixture onto the pear and roast it again for 20 seconds under The Otto Grill.
Arrange the goat cheese-topped pear on a serving plate. Sprinkle the pine nuts and walnuts over it. To finish it off, pour a little bit of the broth onto the pear and add some chives. Put some dried cranberries on top if you like.