Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce

• 1 quart Port wine
• 1 cup chopped basic mirepoix
• 1 cup crumbled Maytag blue cheese
• 1 cup chopped roasted walnuts
• 4 poached pears, cored from the bottom leaving the stem intact
• 2 prepared puff pastry sheets 8 by 10 inches, split in half
• Egg wash--1 egg mixed with 1 teaspoon water
• 1/2 cup roasted walnut pieces
• 1/2 cup snipped chives
• 1 cup sugar
• 1 cup water
• 1 vanilla bean
• 2 quarts champagne
• 4 to 6 pears, peeled

1. Preheat oven to 350 degrees F. For Port wine reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency, about 6 to 8 minutes.
2. For stuffed pears: Combine the blue cheese and walnuts together.
3. Stuff each pear with 1/4 of the mixture.
4. Place a pear in the center of the halved puff pastry sheet and wrap like a bundle, trimming any excess, thus leaving the shape of the pear evident.
5. Brush each pear with the egg wash and bake until golden, about 8 to 10 minutes.
6. To assemble, place the pear in the center of the plate, drizzle with the Port wine reduction, sprinkle with the walnuts and chives.
7. In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup.
8. Split the vanilla bean in half, scraping the inside to remove the pulp.
9. Add the champagne and vanilla to the simple syrup.
10. Bring to a simmer and add the pears.
11. Poach until tender-- about 6 to 8 minutes.
12. Remove and cool.
13. Yield: 4 servings

wine, basic mirepoix, crumbled maytag blue cheese, walnuts, intact, pastry, chives, sugar, water, vanilla bean, champagne

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poached-pears-stuffed-maytag-blue-cheese-roasted-walnuts-puff-pastry-port-wine-reduction-sauce-recipe.html (may not work)