Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce

Total Time:
1 hr
25 min
35 min

4 servings

  • For Port Wine Reduction:
  • 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
  • Poached pears in vanilla and champagne:
  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean
  • 2 quarts champagne
  • 4 to 6 pears, peeled
For Port Wine Reduction:
  • 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.

  • 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.

  • To assemble, place the pear in the center of the plate, drizzle with the Port wine reduction, sprinkle with the walnuts and chives.

Poached pears in vanilla and champagne:
  • 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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