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The sweetness of baked pear contrasts nicely with the sharpness of Blue Ermite cheese in this fantastic appetizer from Jason Parsons, Executive Chef at the Peller Estates Winery Restaurant.
Baked Sugar Pear Stuffed With Pumpkin, Blue Ermite and Toasted Walnuts
Suggested Wine Pairing: Andrew Peller Signature Series Chardonnay “Sur Lie” 2007
Specs:
1 Roasted Sugar Pear (topped and cored) – see recipe
Filling:
Blue Ermite (crumbled)
1 tbsp walnuts (chopped and toasted) (reserve ½ tbsp whole for garnish)
1/2 tbsp pumpkin (diced and roasted in butter and brown sugar)
1/2 bulb Endive cut into spears
1/4 head Frisee Endive
8 leaves Mache Lettuce
Sprinkle Toasted Walnuts
Blue Cheese Dressing – see recipe
Chervil
Recipe:
Roasted Sugar Pear:
1 whole sugar pear
1 tsp butter
1/2 tsp honey
Place a cube of butter on the pear stem, drizzle with honey and roasted in a 350F oven until cooked through. (Approx. 20 to 22 minutes)
Once cool cut of the top and using a melon baller scoop out the inside.
Stuff with the filling and chill.
When ready to serve place the pear in a 425F oven for approx. 5 minutes or until warmed through. Then serve.
Blue Cheese Dressing:
1 cup apple cider
2 whole star anise
2 whole cloves
1 whole bay leaf
2 cups 35% cream
2 tbsp blue cheese
Place the apple cider, star anise and the clove in a pot and reduce down to ¼ cup. Add the cream and reduce by half. Then add the blue cheese, melt and cool.
Once cool, ready to serve.
(If the dressing is to thick, thin with a little warm water)
Recipe courtesy Jason Parsons, Executive Chef, Peller Estates Winery Restaurant