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Warm Poached Bosc Pear Stuffed with Blue Cheese

Warm Poached Bosc Pear Stuffed with Blue CheeseTry these lovely poached pears, stuffed with blue cheese and served with a walnut puff pastry fritter, for an elegant first or final course. Recipe by chef Octavio Becerra.

Recipe Ingredients:

4 cups Muscat wine
1 cup granulated sugar
2 to 3 cinnamon sticks
Zest of 1 lemon
6 Bosc pears, peeled
8 ounces Wisconsin Blue cheese, softened

1/2 pound puff pastry (10-inch square)
4 tablespoons walnut paste*
1 tablespoon granulated sugar
Freshly ground black pepper
1 tablespoon bread crumbs
1 tablespoons toasted ground walnuts

1 cup poaching liquid
4 tablespoons unsalted butter, cut into pieces

Cooking Directions:

  1. For Pears: In large saucepan over medium-low heat combine wine, sugar, cinnamon, and lemon zest. Bring to boil. Reduce heat; simmer 20 minutes. Submerge pears in poaching liquid. Gently cook until tender. Remove pan from heat. Marinate pears 48 hours in poaching liquid.
  2. When ready to serve, remove pears from pan (reserve poaching liquid). Hollow out pear. Stuff pears with blue cheese.
  3. For Fritter: Spread walnut paste thinly over puff pastry. Sprinkle walnut paste evenly with sugar. Top with pepper, bread crumbs and walnuts. Cut into 1 x 5-inch strips. Place strips on baking sheet; bake at 350°F (175°C) for 20 minutes until golden brown.
  4. For Sauce: In small pan over low heat, warm poaching liquid. Just before serving, slowly whisk in butter.
  5. To serve: Heat pear on plate. Powder sugar plate edge. Ladle sauce over pear. Garnish with mint and walnut fritter.

Makes 6 servings.

*Process about 1/2 cup walnuts in a food processor until paste-like consistency.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.