Preparation

This dessert celebrates funky fermentation from two angles: the probiotics in kombucha and the bold blue cheese. The pears soak up the tangy, spiced kombucha while the blue cheese cream provides savory, pungent contrast to their sweetness.

Poaching the Pears

1. In a pot large enough to hold the pears upright, combine kombucha, honey, cinnamon, star anise, vanilla bean, and orange zest.
2. Bring to a simmer, stirring to dissolve honey.
3. Add pears, standing them upright. The liquid should come about 3/4 up the sides.
4. Cover with a round of parchment paper directly on the surface, then cover the pot.
5. Simmer gently for 25-35 minutes, depending on pear firmness. They should be tender but not falling apart.
6. Remove pears and set aside. Increase heat and reduce poaching liquid by half until syrupy, about 15-20 minutes.

Making the Blue Cheese Cream

1. Crumble blue cheese into a bowl. Mash with a fork until relatively smooth.
2. Whip heavy cream to soft peaks.
3. Fold blue cheese and buttermilk into whipped cream. Add honey and stir gently.
4. Refrigerate for at least 1 hour to let flavors meld and thicken slightly.

Serving

Place each pear in a bowl. Drizzle with reduced kombucha syrup and add a generous dollop of blue cheese cream. The combination seems odd on paper but works brilliantly—the kombucha's tang bridges the sweet pears and funky cheese. Garnish with toasted walnuts if desired.