Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
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 on Mar 13, 1998
