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

1. Preheat oven to 375 degrees F.
2. Leave the skin of pear on.
3. Core the pears using an apple corer or possibly small knife.
4. Stand pears in a small baking dish and drizzle with port.
5. Bake for 20 to 25 min till pears are golden brown and just begin to soften.
6. Port should be syrupy.
7. If glaze begins to dry out, cover pan with foil.
8. Heat vegetable oil in a small non-stick pan
9. Divide the grated cheese into two small circles about 4 inches in diameter.
10. Fry on high for about 3 to 4 min till golden brown and crisp.
11. Flip once.
12. Remove to a baking sheet to cold.
13. Remove pears from pan and fill core with crumbled Roquefort cheese.
14. Spoon port glaze over the top of each pear.
15. Sprinkle with minced nuts.
16. 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)