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@...
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