French In A Flash: Roquefort And Walnut-Stuffed Roasted Pears With Sauternes Syrup Recipe

• 1 Bosc pear, ripe, but not overly soft, halved and hulled with a melon baller
• 1/2 teaspoon light olive oil
• Salt and pepper
• 1 1/2 ounces Roquefort
• 1 tablespoon chopped toasted walnuts
• 1-2 tablespoons Sauterne
• Thyme, for garnish (optional)
• 1/2 cup Sauterne
• 1/4 cup sugar

1. Preheat the oven to 375u0b0F.
2. Prepare the pear by slicing it in half and then removing the core with a melon baller. Rub with the olive oil, and season with salt and pepper. Nestle the pear halves in an individual gratin dish.
3. Make the filling by combining the Roquefort with the walnuts. Mound into the cavities of the pear halves. Pour 1 or 2 tablespoons of Sauternes in the bottom of the gratin dish.
4. Bake for 35 minutes, until the pear halves are soft, and the cheese bubbly.
5. Meanwhile, make the Sauternes syrup by bringing the Sauternes and sugar to a boil. Whisk until the mixture is clear-all the sugar will have dissolved. The process does not take very long at all. Set aside to cool while the pears are cooking. When the pears are ready, simply drizzle with syrup and serve.

pear, light olive oil, salt, walnuts, thyme, sugar

Taken from www.seriouseats.com/recipes/2009/02/roquefort-and-walnut-stuffed-roasted-pears-with-sauternes-syrup-recipe.html (may not work)