Main
Recipes
Course
Salads
Poached Pears With Stilton And Belgian Endive Recipe

Poached Pears With Stilton And Belgian Endive Recipe

Posted by

Rate It!

Poached Pears With Stilton And Belgian Endive

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup sugar
juice of 1 lemon
4 bosc pears, peeled
1/2 cup crumbled stilton cheese
4 oz natural cream cheese (such as gina marie), softened
3 tbsp champagne vinegar
honey to taste
1 tsp fresh chopped thyme leaves
2 tbsp extra virgin olive oil
1/2 cup corn oil
kosher salt and white pepper to taste
1 bag organic mache lettuce
2 heads white and red belgian endive, leaves separated
fresh chives
1/2 cup walnuts, toasted and chopped

Directions:

Combine the sugar, lemon juice and 4 cups of water in a large saucepan and bring the water to a boil. Add the pears and simmer 12-15 minutes, until fork tender. Allow pears to cool in the liquid.
Combine the stilton and cream cheese until smooth. Cut 3 of the pears in half, remove seeds and core, creating a small cavity in each pear half for the cheese stuffing (I use a teaspoon measuring spoon; you could also use a small melon baller). Place the pears cut side up (you may need to shave a little off the bottom so the pear lays flat) on a baking sheet and divide the filling among the six halves. Cover and refrigerate until ready to bake.
When ready to serve, preheat oven to 350 degrees. Bake the stuffed pears for 8-10 minutes, until the filling is heated through and just beginning to brown. Remove pears from oven and allow to slightly cool.
While the pears are baking, core the remaining pear and chop it into small pieces. Combine the pears, vinegar, honey and thyme in a blender and puree. Slowly add the olive oil and corn oil until thickened. Season with salt and white pepper.
In a bowl, toss the mache with the pear vinaigrette. Alternating the white and red endive, arrange the endive leaves in a fan pattern on six plates and mound the dressed mache in the center. Place a warm baked pear in the center of each plate and garnish with a fresh chive and sprinkle with toasted walnuts.
Note: the vinaigrette may be prepared 48 hours in advance. The poached pears may be held in their poaching liquid in the refrigerator up to 48 hours.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	705.46 Kcal (2954 kJ)
Calories from fat	395.28 Kcal
		% Daily Value*
Total Fat	43.92g	68%
Cholesterol	41.92mg	14%
Sodium	460.87mg	19%
Potassium	81.62mg	2%
Total Carbs	63.6g	21%
Sugars	10.47g	42%
Dietary Fiber	38.02g	152%
Protein	20.77g	42%
Vitamin C	96.7mg	161%
Vitamin A	0.7mg	23%
Iron	11.9mg	66%
Calcium	577.7mg	58%

Amount Per 100 g
Calories	59.72 Kcal (250 kJ)
Calories from fat	33.46 Kcal
		% Daily Value*
Total Fat	3.72g	68%
Cholesterol	3.55mg	14%
Sodium	39.02mg	19%
Potassium	6.91mg	2%
Total Carbs	5.38g	21%
Sugars	0.89g	42%
Dietary Fiber	3.22g	152%
Protein	1.76g	42%
Vitamin C	8.2mg	161%
Vitamin A	0.1mg	23%
Iron	1mg	66%
Calcium	48.9mg	58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cucumber Rolls

Cream cheese, softened, Prepared horseradish and 7 more..
Marinated Shrimp with Champagne Beurre Blanc

Champagne or other dry sparkling wine, Chopped shallots and 12 more..
Marinated Shrimp With Champagne Beurre Blanc

Champagne or 2 cups other dry sparkling wine and 13 more..
Pear and Almond Tart

Water, Sugar, Fresh lemon juice and 13 more..
Fresh Pear And Almond Tart

Water, Sugar, Fresh lemon juice and 15 more..
Poached Pears

Water, Sugar, Fresh lemon juice, Bosc or bartlett pears and 1 more..