Poached Pears Stuffed With Maytag Blue Cheese And Walnuts Recipe - Cooking Index
Poached Pears Stuffed With Maytag Blue Cheese And Walnuts Recipe - Cooking Index
The original resipe title as listed is "Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce".
Type: Fruit| Port Wine Reduction | ||
| 1 x | Port wine | |
| 1 cup | Chopped basic mirepoix | |
| Stuffed Pears | ||
| 1 cup | Crumbled Maytag Blue Cheese | |
| 1 cup | Chopped roasted walnuts | |
| 4 | Poached pears - cored from bottom leaving stem intact | |
| 2 | Prepared puff pastry sheets 8" by 10" - split in half | |
| 1 | Egg - mixed with | |
| 1 teaspoon | Water | |
| 1/2 cup | Roasted walnut pieces | |
| 1/2 cup | Snipped chives |
Preheat oven to 350 degrees.
For Port wine reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency, about 6 to 8 minutes.
For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with 1/4 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 to 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.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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