Poached Pears Stuffed With Maytag Blue Cheese And Roasted

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Servings: 4 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Poached Pears Stuffed With Maytag Blue Cheese and Roasted recipe image
Poached Pears Stuffed With Maytag Blue Cheese and Roasted recipe image
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Poached Pears Stuffed With Maytag Blue Cheese And Roasted

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 196.2

Description

This International dessert features Roasted walnut pieces, Snipped chives. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177&# 194;°C).
  2. For Port Wine Reduction:
  3. Combine the port with the mirepoix and
  4. reduce by 2/3 to a syrup consistency,about 6 to 8 minutes.
  5. For stuffed pears: Combine the blue cheese and walnuts together.
  6. Stuff each pear with 1/4 of the mixture.
  7. Place a pear in the center of the halved puff pastry sheet and
  8. wrap like a bundle, trimming any excess, thus leaving the
  9. shape of the pear evident.
  10. Brush each pear with the egg wash and bake until golden, about 8-10 minutes.
  11. To assemble,
  12. place the pear in the center of the plate, drizzle with the Port Wine Reduction,
  13. sprinkle with the walnuts and chives

Nutrition Facts

Servings 4

Amount Per Serving
Calories 196.2kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 4.1g2%
Dietary Fiber 2.0g8%
Sugars 0.8g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blue, cheese, chives, dessert, international, maytag, pears, pieces, poached, roasted, snipped, stuffed, stuffing, title, vegan, walnut, with
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