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

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Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
1 hr 0 min
Prep
25 min
Cook
35 min
Yield:
4 servings
Level:
--
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Ingredients

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

Directions

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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Newest Ratings and Reviews

Read all 3 reviews

  • on November 21, 2009

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    I had a difficult time handeling the puff pastry. You can't let it get too warm before unrolling it. When mine got too warm I just dusted it with flour and rolled it out. The most difficult time I had was forming the pastry around the pear so it wasn't too thick on the bottom. Even though I messed it up the first time I made it, Everyone thought they were great tasting and the next time was a little easier. I was able to prepair them before cooking the meal and just browning them off after the meal was done.

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  • on February 03, 2009

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    Mirepoix is a classic culinary term for a mixture of equal amounts of finely diced carrot, onion, and celery, often seasoned with minced herbs, and Sauteed in butter until just softened. 2;1:1 MIXTURE

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  • on October 14, 2008

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    What the heck is "mirepoix" and where do you buy it?

    people found this review Helpful.
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