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Champagne Poached Pears Stuffed with Candied Pecans and Blue Cheese

Description

Flakey on the outside and tender inside, these sweet and savory stuffed pears make stunning presentation at the end of a meal. Serves 4-6.

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Ingredients

At a glance
Cooking Method
Difficulty
Course/Dish

Candied Pecans and Blue Cheese Filling:
1 c pecans
1/4 c baker’s sugar
8-10 oz Point Reyes Blue Cheese (or other high-quality blue)

Poached Pears:
2 c sugar
2 c water
1 vanilla bean (available in bulk section)
1 btl (750 ml) champagne
4-6 Bartlett pears, peeled*
2-3 puff pasty sheets, thawed*
2 lg eggs
1 T milk

Methods/Steps

Candied Pecans and Blue Cheese Filling:
In a nonstick skillet over med heat, add pecans and sugar to a dry pan. Stir constantly and gently. As the sugar melts, it will begin to coat the nuts and become caramelized. Be careful not to burn. Remove nuts and place on parchment paper or a non-stick baking mat; set aside to cool.

Poached Pears:
Carefully peel each pear, leaving the shape evident and the stem intact. In a sauce pan, combine sugar and water and bring to a boil (approx. 2-3 min). Split vanilla bean lengthwise, scrape the resin from the bean, and add bean, resin and champagne to sugar water. Add the peeled pears and poach until tender, not mushy (approx. 6-8 min). Remove pears and set aside to cool. Reduce poaching liquid to syrup; reserve for serving. Wisk eggs and milk to create a wash; set aside. Once cool, carefully remove seeds from the bottom of the pear using a melon baller. Save one ball from each pear to use as a plug. Gently fill pear with candied nuts and crumbled blue cheese, and seal with a pear ball. Cut pastry sheets in half. Wrap the pears with pastry dough.* Lightly brush the dough with egg wash and bake on a parchment-lined baking sheet at 350 degrees for 16-18 min until golden brown. Drizzle warm pears with champagne reduction and enjoy.

*Tips: Choose green pears that are not too yellow or overly ripe. If you are making six pears, purchase 3-4 puff pastry sheets. Cut lattice designs into pastry by alternating slits and gently stretching the dough to form the design, or leave it for a more rustic look.

Recipe Author/Pairings

Created by Market of Choice Catering Manager Shay Casey, these luscious pears embody the very best of the season.

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