pears & blue cheese

Categories
Entree
Fruits
Cheese/eggs
Yield
4 Servings
MeasureIngredient
Pears, peeled, halved & cored.]
French champagne, glasses of OR- white burgundy.]
½  Lemon, juice of.]
1¾ ounce Blue vein cheese
2 tablespoons Sour cream
  Salt
  Pepper
  Paprika
  Lettuce
  Basil, fresh leaves
  Onion rings

Peel, halve and core the pears and marinate in the 2 glasses of wine, and lemon juice for 30 minutes. Mash the blue vein cheese, sour cream and season with salt and pepper. Drain the pears, fill centres with cheese mixture, dust with paprika. Serve on a bed of lettuce leaves with fresh basil and onion rings. from THE EPICUREAN Jan/Feb 1982 typed by KEVIN JCJD SYMONS

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