Pears and blue cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pears, peeled, halved & cored.] | |
| 2 | French champagne, glasses of OR- white burgundy.] | |
| ½ | Lemon, juice of.] | |
| 1¾ | ounce | Blue vein cheese |
| 2 | tablespoons | Sour cream |
| Salt | ||
| Pepper | ||
| Paprika | ||
| Lettuce | ||
| Basil, fresh leaves | ||
| Onion rings | ||
Directions
TO SERVE
Peel, halve and core the pears and marinate in the 2 glasses of wine, and lemon juice for 30 minutes.
Mash the blue vein cheese, sour cream and season with salt and pepper.
Drain the pears, fill centres with cheese mixture, dust with paprika.
Serve on a bed of lettuce leaves with fresh basil and onion rings.
from THE EPICUREAN Jan/Feb 1982 typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest by muddy@... on May 27, 1998
Related recipes
- Black pears
- Fresh pear with roquefort cream
- Grilled pear and blue cheese salad
- Individual pear strudels with blue cheese
- Pear & blue cheese pizza
- Pear and blue cheese pizza
- Pear, rocket and blue cheese salad
- Pears & blue cheese
- Pears & cream cheese
- Pears and cream cheese
- Pears catherine
- Pears in red wine with cream cheese
- Pears in their nests
- Pears with bilberries
- Pears with ginger cheese
- Pears with port and blue cheese
- Peppered pears, blue cheese, and fried sage
- Poached pears stuffed with maytag blue cheese & walnuts
- Poached pears stuffed with maytag blue cheese and roasted
- Poached pears stuffed with maytag blue cheese and roasted wa