"hutchndi" > wrote in message
...
>
> "chefcdp" > wrote in message
> m...
>
>> I just baked some sourdough focaccia with Bleu Cheese and pear topping. I
>> stole that topping idea from you. One of the neighbors calls me a genius
>> for thinking up that combination.
>
> At first I thought you must be joking, I am not a big fan of either blue
> cheese or pears. Then I dimly remembered baking something with blue cheese
> and something else odd on it, maybe it was pears.
> I thing the blue cheese focacia came from some recipe that included
> walnuts, but for the life of me I can't think of why I might have used
> pears, if indeed I did. Hmmm.
>
> Russ Hutch
Try this:
Hot pears with Rocquefort and walnuts

From "Matching food and wine" by Michel Roux Jr.

The recipe calls for 2 pears but they must be giant as I found that the mix
was sufficient for 4.

4 ripe pears

120g Rocquefort, crumbled

60g walnuts, chopped

1 Tbsp crème fraîche

1 Tbsp port

1 spring onion, chopped

S&P (not necessary, IMO)


Cut the pears in half lengthwise and remove the core and stringy bits. Use
a melon baller to scoop out the flesh, leaving a couple of millimetres or so
to form 8 boats.

Mix the pear pieces with the walnuts and cheese, fold in the crème, port and
onion. Fill the boats and bake at 180C for 15 minutes. Brown under hot
grill for 2-3 minutes.

I found that they browned nicely in my convection oven.

I also think that it would work with Stilton.

I cooked them just before the meal so that by the time they were served for
"afters", they were warm rather than hot and I think that that is
preferable.

He suggests it works as a starter or sweet, admittedly a savoury/sweet. I
think that leaving out the onion might be better as a sweet.

For wine, he suggests a sweet wine such as Bonnezeaux, sweet, Oloroso sherry
or Tawny Port.

I served it with a Sauternes which also worked.

Graham