Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 quart port wine |
1 cup chopped basic mirepoix |
1 cup crumbled maytag blue cheese |
1 cup chopped roasted walnuts |
4 poached pears, cored from the bottom leaving the stem intact |
2 prepared puff pastry sheets 8 by 10 inches, split in half |
egg wash--1 egg mixed with 1 teaspoon water |
1/2 cup roasted walnut pieces |
1/2 cup snipped chives |
1 cup sugar |
1 cup water |
1 vanilla bean |
2 quarts champagne |
4 to 6 pears, peeled |
Directions:
1. For Port Wine Reduction:
2. Preheat oven to 350 degrees F. For Port wine reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency, about 6 to 8 minutes.
3. 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.
4. To assemble, place the pear in the center of the plate, drizzle with the Port wine reduction, sprinkle with the walnuts and chives.
5. Poached pears in vanilla and champagne:
6. In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender- about 6 to 8 minutes. Remove and cool. Yield: 4 servings
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