Name: Cheese Filled Comice Halves
Ingredients: 2 tb Lemon juice; 2 tb Water; 4 Firm; ripe Northwest; Comice Pears; 4 oz Soft cream cheese; 1 oz Crumbled blue cheese; 1/2 c Finely ground or diced nuts (walnuts; hazelnuts, or; Pecans); Fresh cheeses: an assortment of Brie; Blues, Camembert,; Gouda; Gorgonzola, Cheddar

You see, when God’s judgement came upon Israel from the Babylonians, the prophets all said the nation would know that judgment has come because they will hear “a nation whose language you do not know, nor can you understand what they say (Jer. 5:15) and “unintelligible speech which no one comprehends, of a stammering tongue which no one understands” (Isa. 33:19) and “through stammering lips and a foreign tongue (Isa. 28:11). That final verse is quoted by Paul in the famous “tongues chapter” in 1 Corinthians 14. Therefore, in the same way, people speaking foreign languages (Acts 2, 10, 19) was a sign to the Jews that judgment was once again upon the nation.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Desserts, Ruit	8	servings

INGREDIENTS

2	tb	Lemon juice
2	tb	Water
4		Firm; ripe Northwest
		Comice Pears
4	oz	Soft cream cheese
1	oz	Crumbled blue cheese
1/2	c	Finely ground or diced nuts (walnuts; hazelnuts, or
		Pecans)
		Fresh cheeses: an assortment of Brie; Blues, Camembert,
		Gouda; Gorgonzola, Cheddar

INSTRUCTIONS

Halve and core Comice pears. Brush surface lightly with diluted lemon
juice to retard browning. Combine cream cheese and blue cheese until
well mixed. Form into 1-inch balls and roll in chopped nuts. Place
cheese ball into center cavity of each Comice half. Serve with
additional cheese selection.
Serving Tip: Sherry or light white wine is a good accompaniment.
Always be sure to use ripe pears.
Per serving: 13 Calories (kcal); 1g Total Fat; (65% calories from
fat); 1g Protein; trace Carbohydrate; 3mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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