Ingredients

  • 100 grams Blue cheese
  • 4 tablespoons bread crumbs lightly toasted
  • 60 grams walnuts finely chop
  • 4 small pears Anjou with stems
  • 1 slice white bread slices
  • 225 grams puff pastry
  • 1 egg lightly beaten

Directions

1. Mash together cheese, bread crumbs, walnuts and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
2. Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a cavity-about 5 scoops total. Fill each cavity with cheese mixture and seal bottom with a small piece of bread.
3. Roll out pastry 1/16" thick into a 16incb square (for 4), an 16x24" for 6 (300g pastry). Trim edges. Cut dough into quarters to make 4 equal pieces. Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Glaze corner. Bring adjacent corner up, glaze, continue with remaining 2 corners. Glaze pastry well, roll down tips and glaze. Transfer wrapped pear to a buttered large shallow baking pan and chill while wrapping remaining pears. Leave 3" space between pears.
4. Chill wrapped pears 60 minutes.
5. Preheat oven to 425*F/220*C/GM 7
6. Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through. Cool pears at least 15 minutes before serving arm or at room temperature.
7. Cut in half and serve with salad greens for a starter.
8. For sweeter version, stuff with ricotta, currants, peel and a touch of vanilla and sugar. Sprinkle sugar over glazed pastry. Serve with Crème Anglaíse.

Notes
Notes:Original serves 4. Double recipe, double time. Make puff pastry add 45 minutes for every 300g or less pastry.
Serving Ideas:Original serves 4.


Categories
Fruit DessertsAppetizer, cold
Keywords
Fruit DessertsAppetizer, cold
MacGourmet downloadPears stuffed with Roquefort and Walnuts in Pastry. To import, drag image to your MacGourmet recipe box.