Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Port Wine |
| 1 cup | Chopped basic mirepoix |
| 1 cup | Crumbled Maytag Blue Cheese |
| 1 cup | Chopped roasted walnuts |
| 4 \N | Poached pears; cored from the bottom leaving the stem intact |
| 2 \N | Prepared puff pastry sheets 8\" x 10\"; split in half |
| \N \N | 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