Poached pears stuffed with maytag blue cheese & walnuts

Yield: 4 servings

Measure Ingredient
1 \N === port wine reduction ===
1.00 quart port wine
1.00 cup chopped basic mirepoix
1 \N === stuffed pears ===
1.00 cup crumbled maytag blue cheese
1.00 cup chopped roasted walnuts
4.00 \N poached pears; cored from bottom
1 \N ; leaving stem intact
2.00 \N prepared puff pastry sheets 8” by 1; 0”, split in half
1.00 \N egg; mixed with
1.00 teaspoon water
½ cup roasted walnut pieces
½ cup snipped chives

Preheat oven to 350 degrees. For Port wine reduction: Combine the port with the mirepoix and reduce by ⅔ to a syrup consistency, about 6 to 8 minutes. For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with ¼ of the mixture. Place a pear in the center of the halved puff pastry sheet and wrap like a bundle, trimming any excess, thus leaving the shape of the pear evident. Brush each pear with the egg wash and bake until golden, about 8 to 10 minutes. To assemble, place the pear in the center of the plate, drizzle with the Port Wine Reduction, sprinkle with the walnuts and chives. This recipe yields 4 servings.

Comments: The original resipe title as listed is “Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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