| 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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