Yield: 1 Servings
|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"; split in half|
|Egg wash; 1 egg mixed with 1 teaspoon water|
|½ cup||Roasted walnut pieces|
|½ cup||Snipped chives|
PORT WINE REDUCTION
ESSENCE OF EMERIL SHOW #EE2267
Complete title: POACHED PEARS STUFFED WITH MAYTAG BLUE CHEESE AND ROASTED WALNUTS WRAPPED IN PUFF PASTRY WITH PORT WINE REDUCTION SAUCE Preheat oven to 350 degrees. For Port Wine Reduction: Combine the port with the mirepoix and reduce by ⅔ to a syrup consistency (about 6-8 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
Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998