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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This appetizer was created for the competition at the Neptune Festival in Norfolk, VA. It's creators are four students at Culinary Institute of Virginia. We sincerely hope you enjoy! Ingredients:
2 quarts cream sherry |
4 3/4 cups brown sugar |
3 tablespoons cinnamon |
1 lb blue cheese |
2 lbs cream cheese |
25 cups diced pears |
25 cups sliced strawberries |
1 lb prosciutto |
15 ounces phyllo dough |
1 cup melted butter |
Directions:
1. Heat oven to 350*.
2. For the Sherry Reduction.
3. In a large saucepan heat 1 quart of cream sherry to boiling.
4. Add brown sugar and cinnamon to saucepan.
5. Reduce mixture until in becomes a nappe consistency.
6. Allow reduction to cool to room temperature and store in a squeeze bottle.
7. For the Cheese Mixture.
8. In a food processor blend together bleu cheese and cream cheese until smooth.
9. Place in piping bag with a small star tip.
10. For poached pears.
11. Dice pears into 1/4 squares.
12. Heat remaining 1 quart of cream sherry in pot to boiling.
13. Reduce heat and simmer pears in liquid until fork tender.
14. Strain and set pears aside.
15. Slice strawberries 1/4 thick.
16. Cut thin slices of prosciutto into 1/8 x 1/8 x 1/2 strips.
17. Phylo cup.
18. layer three sheets of phylo dough brushing melted butter melted between layers.
19. Cut into 2 squares.
20. Use cupcake paper liners to line a muffin tin.
21. place phylo square into muffin tin.
22. Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
23. Allow to cool.
24. Arrange appetizer by starting with the phylo cup.
25. Place 2-3 slices of strawberries inside.
26. Pipe a small amount of cheese mixture between slices to stick them together.
27. Top with 1 tablespoon of poached pears.
28. Pipe medium star of cheese mixture onto pears.
29. Arrange 1-2 strips of prosciutto on top.
30. Drizzle the sherry reduction over fruit and cup.
31. Enjoy!
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