Stuffed Pears and Greens

(from washbroo’s recipe box)

Served at the end of a meal, in the European traditon, can be dessert, also.

Source: Adapted from French Chef

Prep time: 45 minutes
Cook time: 45 minutes

Categories: Salad

Ingredients

  • Peeled and cored firm pears, one per guest
  • 1 tbsp softened blue cheese per pear
  • 1 tsp chopped walnuts or pecans per pear
  • 1 tsp dried cranberries per pear
  • Salt and pepper to taste
  • 1 cup apple cider or juice
  • 1 cup port wine, or similarly sweet red wine
  • Juice of lemon, full or half, depending upon portion size
  • EVOO
  • 1 cup of mixed greens, or baby arugala or baby spinch, per guest

Directions

  1. Mix the blue cheese, nuts, and dried cranberries together until all ingredients are integrated

  2. Salt and pepper to taste

  3. Stuff core of each pear with mixture

  4. Place pears in a baking dish, the deeper the better, in close proximity to each other.

  5. Pour in the in the apple cider/juice and the wine

  6. Bake at 350 degrees for 45 minutes

  7. Remove pears to a plate to cool while

  8. Add lemon juice to residual broth

  9. Add EVOO slowly until mixture is emulsified

  10. Slow, rolling boil until dressing reduces and thickens

  11. Adjust for taste with salt and pepper

  12. Place greenry selection on a salad plate

  13. Drizzle with warm, NOT HOT, dressing

  14. Place a pear on top of the greens

  15. Enjoy!

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