BAKED PEARS WITH SAUTERNES CUSTARD SAUCE
Steps:
- Preheat oven to 375°F.
- Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
- Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
- Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
- Serve pears warm with sauce.
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 WITH ROQUEFORT AND SAUTERNES SYRUP
A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy).
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Spread the walnuts on a baking sheet. Toast the walnuts in the preheated oven, 5-10 minutes, until fragrant and golden brown. Transfer to a plate to cool. Increase oven temperature to 375°F.
- Remove stems from pears. Slice in half and remove core and any fibers with a melon baller. Rub pears all over with olive oil, then season with salt and pepper. Place each pear (2 halves) in an individual gratin dish.
- Combine the cheese and walnuts. Pack this mixture into the cavity in each pear half. Add 1-2 tbsp Sauternes to each dish. Bake in preheated oven 30-35 minutes, until cheese is bubbly and pears are soft.
- Meanwhile, in a small pot, combine 1/2 c Sauternes with sugar. Bring to a boil, whisking until sugar dissolves and syrup is clear. Remove from heat and let cool while pears finish baking. Drizzle syrup over pears before serving.
Nutrition Facts : Calories 368.6, Fat 20.2, SaturatedFat 8.9, Cholesterol 38.3, Sodium 771.1, Carbohydrate 40, Fiber 5.6, Sugar 28.9, Protein 10.9
ROQUEFORT, PEAR AND WALNUT TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 13m
Yield 4 servings of 3 slices of toast each
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!
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
POACHED PEARS IN SAUTERNES
Make and share this Poached Pears in Sauternes recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
- Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
- Remove the core from the base, using a corer or a small melon baller.
- Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
- Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
- The cooking time will vary according to the ripeness of the pears.
- Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
- As soon as they are ready, turn off the heat.
- Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
- Serve one or two pears on each plate with a little orange zest and some syrup.
Nutrition Facts : Calories 307.9, Fat 0.4, Sodium 7.4, Carbohydrate 81, Fiber 8.4, Sugar 63, Protein 1.3
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
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.
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