On 2017-04-05 8:21 PM, Cheri wrote:
> I got started early and made Paul Hollywood's Roquefort/Walnut bread. I
> don't usually eat bread but I did have some and it was so good that I
> could have eaten a lot more, but I froze what was left and will dole it
> out.
>
> https://s8.postimg.org/hx2xxgjyd/HPIM0641.jpg
>
You might try the following:

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/sour cream
1 Tbsp port
1 spring onion (scallion) 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.

Graham