| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | qt | Port Wine |
| 1 | c | Chopped basic mirepoix |
| 1 | c | Crumbled Maytag Blue Cheese |
| 1 | c | 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 | ||
| 1/2 | c | Roasted walnut pieces |
| 1/2 | c | Snipped chives |
INSTRUCTIONS
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 2/3 to a syrup consistency (about 6-8 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 8-10 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@scsn.net> on Mar 13, 1998
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