Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | IN PUFF PASTRY WITH PORT |
| \N \N | 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