Poached pears stuffed with maytag blue cheese and roasted

Yield: 4 servings

Measure Ingredient
IN PUFF PASTRY WITH PORT
WINE REDUCTION SAUCE

For Port Wine Reduction 1 quart Port Wine 1 cup chopped basic mirepoix 1 cup crumbled Maytag Blue Cheese 1 cup chopped roasted walnuts 4 poached pears, cored from the bottom leaving the stem intact 2 prepared puff pastry sheets 8 x 10 inches, split in half Egg wash--1 egg mixed with 1 teaspoon water ½ cup roasted walnut pieces ½ cup snipped chives

Preheat oven to 350 degrees F. 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 8-10 minutes.

To assemble, place the pear in the center of the plate, drizzle with the Port Wine Reduction, sprinkle with the walnuts and chives.

Yield: 4 servings

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