|4||Pears, peeled, halved & cored.]|
|2||French champagne, glasses of OR- white burgundy.]|
|½||Lemon, juice of.]|
|1¾ ounce||Blue vein cheese|
|2 tablespoons||Sour cream|
|Basil, fresh leaves|
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 Posted to MM-Recipes Digest by muddy@... on May 27, 1998
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