Ingredients
- 3 tablespoons butter
- 2 tablespoons sugar
- 2 pears, peeled and diced
- 2 cloves garlic, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup Stilton cheese, crumbled (or any other blue cheese)
- 25 endive spears
- 1/2 cup pecan halves or 25 pieces, toasted
- Watercress sprigs, for garnish
- 1 cup cream cheese (for presentation)
Directions
In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Itravel1
on March 02, 2013
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I had a large party I cooked for. This was such a "HIT". I'm a personal chef, so I made a large qty. If you are going to make this "as is this recipe shows", less oil and yes allow more time in the pears. I also found that this does make a beautiful flower like display. They were gone before I knew it. A++++ Thank you Food Network. I always look for new ideas and this one is a keeper. Will definately use again, and again.
By pkconley_9567538
San Francisco, CA
on December 08, 2011
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Very easy to make and great taste. I did not put them on the cream cheese as I was running out of time before guest came and had been cooking for 8 hours - so just did not have the energy. Next time!
I too browned the sugar and butter a little before adding the pears. Yes -- 8 minutes is not long enough for them to carmelize -- more like 14-15. I drained the pears before using them. I also cut the oil in half and even then I used a slotted spoon to fill the endive --otherwise it would be too juicy.
If you really expect to get 25 spears -- use THREE pears and not TWO - otherwise you will run a little short. Also - increase the cheese by about half again -- just to have enough. Made these last night and they were gone before I ever got one.
By SophiaAnne_SD
San Diego
on June 28, 2011
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The other reviews are right about this dish. It was definitely a crowd favorite and it was so simple to make. The pears did take time to caramelize for me as well, but it was well worth the wait.
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