On 8/6/2016 7:32 PM, Je�us wrote:
> On Sat, 6 Aug 2016 19:21:50 -0600, graham > wrote:
>
>> On 8/6/2016 7:14 PM, Je?us wrote:
>>> On Sat, 6 Aug 2016 18:56:21 -0600, graham > wrote:
>>>
>>>> On 8/6/2016 6:12 PM, Dave Smith wrote:
>>>>> Many years ago I had on a Danish restaurant in a nearby city and dessert
>>>>> was deep fried Camembert with strawberry jam. Years later I was in
>>>>> Denmark and my dessert one night was Camembert baked in a pastry and
>>>>> served with a blueberry sauce.
>>>>>
>>>> Camembert with a dollop of mango or peach or apricot chutney and then
>>>> baked in pastry is delish.
>>>
>>> Pears and cheese is another great combination.
>>>
>> Blue cheese, pears and walnuts:-)
>
> Oh yes indeed!
>
I've posted this before but.....

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 huge as I found that the
mix was sufficient for 4.

4 ripe pears
120g Rocquefort, crumbled (I used 100g as that was the size of the
pre-pack,
all I could find)
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 by leaving out the onion, it 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 beautifully.