Poached pears stuffed with maytag blue cheese & walnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === port wine reduction === | |
| 1.00 | quart | port wine |
| 1.00 | cup | chopped basic mirepoix |
| 1 | === stuffed pears === | |
| 1.00 | cup | crumbled maytag blue cheese |
| 1.00 | cup | chopped roasted walnuts |
| 4.00 | poached pears; cored from bottom | |
| 1 | ; leaving stem intact | |
| 2.00 | prepared puff pastry sheets 8 by 1; 0, split in half | |
| 1.00 | egg; mixed with | |
| 1.00 | teaspoon | water |
| ½ | cup | roasted walnut pieces |
| ½ | cup | snipped chives |
Directions
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@...
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000