Poached Pears Stuffed With Maytag Blue Cheese And Walnuts

Recipe Ingredients

		Port Wine Reduction
1		Port wine
1 cup	146g / 5.1oz	Chopped basic mirepoix
		Stuffed Pears
1 cup	146g / 5.1oz	Crumbled Maytag Blue Cheese
1 cup	146g / 5.1oz	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	5ml	Water
1/2 cup	118ml	Roasted walnut pieces
1/2 cup	118ml	Snipped chives

Recipe Instructions

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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