Poached pears stuffed with maytag blue cheese and roasted wa

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 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

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