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1
In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice.
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2
Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2.
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3
Puree in a food processor and transfer to a bowl to cool.
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4
Refrigerate until well chilled, at least 2 hours.
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5
In a medium saucepan, heat the cream to a gentle boil over medium heat.
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6
Remove from the heat.
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7
Beat the egg yolks in a medium bowl.
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8
Whisk 1/2 cup of the hot cream into the egg yolks.
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9
Whisking, gradually add the egg mixture to the hot cream.
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10
Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
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11
Remove from the heat and strain through a fine mesh strainer into a clean bowl.
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12
Add the blue cheese and salt, and whisk until fairly smooth.
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13
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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14
Refrigerate until well chilled, at least 2 hours.
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15
Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine.
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16
Freeze according to the manufacturer's instructions.
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17
Transfer to an airtight container and freeze until ready to serve.
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18
To serve, scoop the ice cream into bowls, 2 scoops per person.
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19
Drizzle with honey and sprinkle with chopped nuts.
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20
Place 2 phyllo cookies in the ice cream and serve.
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21
2 sheets phyllo dough
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22
2 tablespoons melted unsalted butter
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23
2 tablespoons chopped walnuts
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24
2 tablespoons sugar
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25
Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
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26
Place the phyllo on a work surface and cover with a damp kitchen towel.
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27
With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar.
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28
Repeat with the remaining ingredients.
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29
Fold the phyllo stack in 1/2 over itself.
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30
Cut the phyllo twice lengthwise and twice across to make rectangles.
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31
Bake until golden brown and just crisp, about 10 to 12 minutes.
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32
Remove from the oven and cool on the pan until ready to serve.
