ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
BAKED PEARS
Similar to baked apples. You can add chopped walnuts, nutmeg, cranberries, or anything you like.
Provided by pikachu
Categories Desserts
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
- Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
- Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 56.6 g, Cholesterol 45.1 mg, Fat 15.4 g, Fiber 7.3 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 114.5 mg, Sugar 42.7 g
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
PEARS BAKED WITH ROQUEFORT CHEESE
Provided by Florence Fabricant
Categories appetizer, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.
- Peel, halve and core the pears. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly. Place the stuffed pears in a shallow baking dish and pour the wine around them.
- Bake about 30 minutes, until the pears are tender. Allow to cool about 20 minutes before serving.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 104 milligrams, Sugar 19 grams, TransFat 0 grams
PEAR AND ROAST BEETS WITH ROQUEFORT
Provided by Moira Hodgson
Categories salads and dressings, appetizer, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
- While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
- Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
- Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 791 milligrams, Sugar 13 grams
PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY
Categories Dessert Bake Christmas Blue Cheese Pear Walnut Winter Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
- Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
- Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. 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. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
- Chill wrapped pears 30 minutes.
- 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 (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.
ROQUEFORT BUTTER AND RED PEAR TEA SANDWICHES
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Combine lemon juice and the water in a small bowl; immerse sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
- In a medium bowl, gently stir Roquefort into butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add pepper.
- Spread a thin layer of Roquefort butter on two slices of bread. Line one with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim crusts and cut into three rectangles (about 1 by 3 inches). Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
WALNUT, PEAR, AND ROQUEFORT MADELEINES
Make and share this Walnut, Pear, and Roquefort Madeleines recipe from Food.com.
Provided by Wade in Indianapolis
Categories European
Time 24m
Yield 24 madeleines, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter madeleine molds.
- Mix flour and baking powder in a small bowl.
- Whisk eggs, salt, and pepper in a medium bowl.
- Whisk oil, buttermilk, and cheese and add to medium bowl.
- Sift flour mixture into egg mixture (don't overmix).
- Fold pear and walnuts into mixture.
- Fill molds 2/3rds of the way with mixture.
- Bake until puffy and golden (12 to 16 minutes).
- Cool in rack.
- Serve warm.
Nutrition Facts : Calories 231.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 93.3, Sodium 527.2, Carbohydrate 20.4, Fiber 1.5, Sugar 3.1, Protein 8
PEAR, ROQUEFORT AND ROSEMARY FRENCH GALETTES - TARTELETTES
These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance - or even the night before - then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry - but puff pastry can also be used.
Provided by French Tart
Categories Lunch/Snacks
Time 30m
Yield 4 Galettes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
- Add salt and black pepper to taste and mix it to a coarse paste.
- Set aside and then chill it.
- Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
- Put them on a lightly greased baking sheet and prick them all over with a fork.
- Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
- Pre-heat the oven to 220C/400F/Gas 6.
- Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
- Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
- Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
- Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
- Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
- Bake for 15-20 minutes until golden brown.
- Cool the galettes slightly before serving with salads, pickles or chutney.
Nutrition Facts : Calories 963.2, Fat 67.7, SaturatedFat 28.7, Cholesterol 171.3, Sodium 1796.8, Carbohydrate 67.4, Fiber 7.5, Sugar 11.6, Protein 23.6
MULLED PEARS WITH ROQUEFORT DRESSING
Pear, blue cheese and toasted nuts is a combination made in heaven
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
- Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
- Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.75 milligram of sodium
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