Yield: 4 servings
|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|
|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
Converted by MM_Buster v2.0l.
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