On Sat, 6 Aug 2016 19:45:20 -0600, graham > wrote:

>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.

Thanks for the recipe Graham, I know that's something I'll really
like. I have a few pear trees in my orchard but we are several months
away before any fruit will be ready.

I have some new pear varieties to replace some cherry trees I am
removing (too high maintenance). These ones are varieties specifically
for making perry (pear cider).