Name: Pears with Port And Blue Cheese
Ingredients: 3 c Water; 1/2 c Dry white wine; 1/2 c Good port wine; 2 tb Granulated sugar; 1 Cinnamon stick; 2 Whole cloves -; (to 3); 1/4 ts Red pepper flakes; 4 Firm Bartlett pears; === GARNISH ===; 1/2 c Extra-virgin olive oil; 1/4 c Balsamic vinegar; 1/4 lb Gorgonzola cheese; (or other blue cheese); 1/2 lb Mesclun; (or choice of fresh young salad greens); 1/2 lb Thinly-sliced prosciutto; Westphalian,; Or real Virginia ham; properly cooked,; And cooled

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Mike02	8	servings

INGREDIENTS

3	c	Water
1/2	c	Dry white wine
1/2	c	Good port wine
2	tb	Granulated sugar
1		Cinnamon stick
2		Whole cloves -; (to 3)
1/4	ts	Red pepper flakes
4		Firm Bartlett pears
		=== GARNISH ===
1/2	c	Extra-virgin olive oil
1/4	c	Balsamic vinegar
1/4	lb	Gorgonzola cheese
		(or other blue cheese)
1/2	lb	Mesclun
		(or choice of fresh young salad greens)
1/2	lb	Thinly-sliced prosciutto; Westphalian,
		Or real Virginia ham; properly cooked,
		And cooled

INSTRUCTIONS

Bring the water, wine, sugar, and spices to a boil in a pot just large
enough to hold the pears. Lower the heat and simmer 5 minutes. While the
poaching liquid is cooking, peel, but do not core, the pears. (Use a
vegetable peeler for the neatest job with the least waste.) Poach the
pears, uncovered, 20 minutes, or until they are just tender to the tip of a
knife. Remove from the heat, and cool the pears in the liquid another 20
minutes. You can refrigerate them (still in the liquid) for later use. When
ready to serve, remove the pears from the liquid, cut in half lengthwise,
and remove the core with a teaspoon. With a sharp knife, slice each pear
half into 1/4-inch thick lengthwise slices, leaving the neck of the pear
unsliced so that you can "fan" the pear half on its serving plate. Make the
garnish by combining the oil and vinegar in a bowl with the crumbled
Gorgonzola. Add the mesclun and toss. On each serving plate, place a pear
half at the 6 o'clock position, "fanning" it across the plate. Divide the
prosciutto into 8 portions and drape one portion across the middle of each
serving plate, covering the top half of the pear fan. Garnish each plate
with 1/4 cup dressed greens, placed in the 12 o'clock position, above the
prosciutto. This recipe yields 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B43 broadcast 05-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-26-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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