Pears & blue cheese

Yield: 4 Servings

Measure Ingredient
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
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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