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Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce

  • Yield: 4 servings


  • For Port Wine Reduction
  • 1 quart Port Wine
  • 1 cup chopped basic mirepoix
  • 1 cup crumbled Maytag Blue Cheese
  • 1 cup chopped roasted walnuts
  • 4 poached pears, cored from the bottom leaving the stem intact
  • 2 prepared puff pastry sheets 8 x 10 inches, split in half
  • Egg wash--1 egg mixed with 1 teaspoon water
  • 1/2 cup roasted walnut pieces
  • 1/2 cup snipped chives


  • Preheat oven to 350 degrees F. For Port Wine Reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency,about 6 to 8 minutes.
  • For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with 1/4 of the mixture. Place a pear in the center of the halved puff pastry sheet and wrap like a bundle, trimming any excess, thus leaving the shape of the pear evident. Brush each pear with the egg wash and bake until golden, about 8-10 minutes.
  • To assemble, place the pear in the center of the plate, drizzle with the Port Wine Reduction, sprinkle with the walnuts and chives.