Thursday, December 28, 2006
Brandied Pears with Bleu Cheese
2-1/2 t. light honey
1/2 c. brandy
1 t. salt
1/2 t. fresh ground black pepper
1 t. finely chopped fresh sage
2 t. finely chopped fresh rosemary
1/2 t. finely chopped fresh thyme
6 firm, ripe pears
1 c. bleu cheese
In an 8 inch square baking dish combine the honey, brandy, seasoning and herbs and microwave to melt the honey, about 20 seconds. Stir and let cool.
Peel the pears and cut in half lengthwise. Using a melon-baller, scoop out the core of each pear. Add pears to honey-brandy mixture and turn once, cut side down, and allow to marinate in fridge for at least 15 minutes and up to 3 hours.
Bring the bleu cheese out to soften about 30 minutes before assembling pears. When ready, turn pears over and fill each center with about one teaspoon of bleu cheese, shaped into a ball. Allow stuffed pears to come to room temperature.
To serve, preheat oven to 450 degrees. Bake pears for about 5 minutes, until warmed through and cheese is just starting to color.
The original recipe for this dish called for (24) Seckel pears, which are very tiny, and was used as an appetizer. As Seckel pears are a magical and elusive thing, I adapted the recipe to suit larger pears such as Anjou or Bosc. Larger pears would still work as a first course but as a side dish for roast goose or other rich meat it would be spectacular. (I know. It was).
1/2 c. brandy
1 t. salt
1/2 t. fresh ground black pepper
1 t. finely chopped fresh sage
2 t. finely chopped fresh rosemary
1/2 t. finely chopped fresh thyme
6 firm, ripe pears
1 c. bleu cheese
In an 8 inch square baking dish combine the honey, brandy, seasoning and herbs and microwave to melt the honey, about 20 seconds. Stir and let cool.
Peel the pears and cut in half lengthwise. Using a melon-baller, scoop out the core of each pear. Add pears to honey-brandy mixture and turn once, cut side down, and allow to marinate in fridge for at least 15 minutes and up to 3 hours.
Bring the bleu cheese out to soften about 30 minutes before assembling pears. When ready, turn pears over and fill each center with about one teaspoon of bleu cheese, shaped into a ball. Allow stuffed pears to come to room temperature.
To serve, preheat oven to 450 degrees. Bake pears for about 5 minutes, until warmed through and cheese is just starting to color.
The original recipe for this dish called for (24) Seckel pears, which are very tiny, and was used as an appetizer. As Seckel pears are a magical and elusive thing, I adapted the recipe to suit larger pears such as Anjou or Bosc. Larger pears would still work as a first course but as a side dish for roast goose or other rich meat it would be spectacular. (I know. It was).
Labels: appetizers, side dishes
# posted by Lorraine @ 10:47 AM 
