Warm Poached Bosc Pear Stuffed with Blue Cheese

Warm Poached Bosc Pear Stuffed with Blue Cheese

prep time

minutes
cook time

minute
servings
6

Ingredients


















Cooking Instructions

1

In large saucepan over medium-low heat combine wine, sugar, cinnamon, and lemon zest. Bring to boil. Reduce heat; simmer 20 minutes. Submerge pears in poaching liquid. Gently cook until tender. Remove pan from heat. Marinate pears 48 hours in poaching liquid.


2

When ready to serve, remove pears from pan (reserve poaching liquid). Hollow out pear. Stuff pears with blue cheese.


For fritter:


1

Spread walnut paste thinly over puff pastry. Sprinkle walnut paste evenly with sugar. Top with pepper, bread crumbs and walnuts. Cut into 1x5-inch strips. Place strips on baking sheet; bake at 350°F for 20 minutes until golden brown.


For sauce:


1

In small pan over low heat, warm poaching liquid. Just before serving, slowly whisk in butter.


2

To serve: Heat pear on plate. Powder sugar plate edge. Ladle sauce over pear. Garnish with mint and walnut fritter.


Ingredients


















Cooking Instructions

1

In large saucepan over medium-low heat combine wine, sugar, cinnamon, and lemon zest. Bring to boil. Reduce heat; simmer 20 minutes. Submerge pears in poaching liquid. Gently cook until tender. Remove pan from heat. Marinate pears 48 hours in poaching liquid.


2

When ready to serve, remove pears from pan (reserve poaching liquid). Hollow out pear. Stuff pears with blue cheese.


For fritter:


1

Spread walnut paste thinly over puff pastry. Sprinkle walnut paste evenly with sugar. Top with pepper, bread crumbs and walnuts. Cut into 1x5-inch strips. Place strips on baking sheet; bake at 350°F for 20 minutes until golden brown.


For sauce:


1

In small pan over low heat, warm poaching liquid. Just before serving, slowly whisk in butter.


2

To serve: Heat pear on plate. Powder sugar plate edge. Ladle sauce over pear. Garnish with mint and walnut fritter.


Tagged in: Blue Chef Recipes

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