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Poached Pears With Stilton And Belgian Endive Recipe

Ingredients

How to make it

  • Combine the sugar, lemon juice and 4 cups of water in a large saucepan and bring the water to a boil. Add the pears and simmer 12-15 minutes, until fork tender. Allow pears to cool in the liquid.
  • Combine the stilton and cream cheese until smooth. Cut 3 of the pears in half, remove seeds and core, creating a small cavity in each pear half for the cheese stuffing (I use a teaspoon measuring spoon; you could also use a small melon baller). Place the pears cut side up (you may need to shave a little off the bottom so the pear lays flat) on a baking sheet and divide the filling among the six halves. Cover and refrigerate until ready to bake.
  • When ready to serve, preheat oven to 350 degrees. Bake the stuffed pears for 8-10 minutes, until the filling is heated through and just beginning to brown. Remove pears from oven and allow to slightly cool.
  • While the pears are baking, core the remaining pear and chop it into small pieces. Combine the pears, vinegar, honey and thyme in a blender and puree. Slowly add the olive oil and corn oil until thickened. Season with salt and white pepper.
  • In a bowl, toss the mache with the pear vinaigrette. Alternating the white and red endive, arrange the endive leaves in a fan pattern on six plates and mound the dressed mache in the center. Place a warm baked pear in the center of each plate and garnish with a fresh chive and sprinkle with toasted walnuts.
  • Note: the vinaigrette may be prepared 48 hours in advance. The poached pears may be held in their poaching liquid in the refrigerator up to 48 hours.

Reviews & Comments 3

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  • trigger 15 years ago
    Louisa this is a must try recipe I have made poached pears in port wine before but nothing quite so extravagant.
    They look amazing.
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    OMG! Luisa, I know that whenever I have a party, all I have to do is go through your recipes with my eyes closed and pick the first recipe I find on your site - it will be a hit! This is the proof of it!
    Was this review helpful? Yes Flag
  • sas 15 years ago
    I would have to agree with the quiet man. I haven't tried this yet but I will be this weekend. Another beautiful and delicious sounding recipe.
    Was this review helpful? Yes Flag

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luisascatering Burlingame, CA

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