Stuffed Pears and Greens
(from washbroo’s recipe box)
Served at the end of a meal, in the European traditon, can be dessert, also.
Source: Adapted from French Chef
Prep time: 45 minutes
Cook time: 45 minutes
Categories: Salad
Ingredients
- Peeled and cored firm pears, one per guest
- 1 tbsp softened blue cheese per pear
- 1 tsp chopped walnuts or pecans per pear
- 1 tsp dried cranberries per pear
- Salt and pepper to taste
- 1 cup apple cider or juice
- 1 cup port wine, or similarly sweet red wine
- Juice of lemon, full or half, depending upon portion size
- EVOO
- 1 cup of mixed greens, or baby arugala or baby spinch, per guest
Directions
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Mix the blue cheese, nuts, and dried cranberries together until all ingredients are integrated
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Salt and pepper to taste
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Stuff core of each pear with mixture
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Place pears in a baking dish, the deeper the better, in close proximity to each other.
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Pour in the in the apple cider/juice and the wine
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Bake at 350 degrees for 45 minutes
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Remove pears to a plate to cool while
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Add lemon juice to residual broth
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Add EVOO slowly until mixture is emulsified
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Slow, rolling boil until dressing reduces and thickens
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Adjust for taste with salt and pepper
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Place greenry selection on a salad plate
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Drizzle with warm, NOT HOT, dressing
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Place a pear on top of the greens
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Enjoy!