Baked Pear With Roquefort Port Glaze And Parmesan Crisp Recipe
- 2 x ripe but very hard pear, preferably, Forelle, or possibly, Bosc
- 4 Tbsp. blue cheese, crumbled, preferably, Roquefort
- 1/3 c. port
- 1/4 c. minced hazelnut
- 2 tsp vegetable oil
- 1/4 c. coarsely grated parmesan cheese
- Preheat oven to 375 degrees F.
- Leave the skin of pear on.
- Core the pears using an apple corer or possibly small knife.
- Stand pears in a small baking dish and drizzle with port.
- Bake for 20 to 25 min till pears are golden brown and just begin to soften.
- Port should be syrupy.
- If glaze begins to dry out, cover pan with foil.
- Heat vegetable oil in a small non-stick pan
- Divide the grated cheese into two small circles about 4 inches in diameter.
- Fry on high for about 3 to 4 min till golden brown and crisp.
- Flip once.
- Remove to a baking sheet to cold.
- Remove pears from pan and fill core with crumbled Roquefort cheese.
- Spoon port glaze over the top of each pear.
- Sprinkle with minced nuts.
- Serve with Parmesan crisp.
pear, blue cheese, port, hazelnut, vegetable oil, parmesan cheese
Taken from cookeatshare.com/recipes/baked-pear-with-roquefort-port-glaze-and-parmesan-crisp-75243 (may not work)