Poached Pears Stuffed with Maytag Blue Cheese and R

Name: Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 by 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; 1 cup sugar; 1 cup water; 1 vanilla bean; 2 quarts champagne; 4 to 6 pears, peeled

Servings: persons

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 by 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
1 cup sugar
1 cup water
1 vanilla bean
2 quarts champagne
4 to 6 pears, peeled

1
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.
2
For stuffed pears: Combine the blue cheese and walnuts together.
3
Stuff each pear with 1/4 of the mixture.
4
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.
5
Brush each pear with the egg wash and bake until golden, about 8 to 10 minutes.
6
To assemble, place the pear in the center of the plate, drizzle with the Port wine reduction, sprinkle with the walnuts and chives.
7
In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup.
8
Split the vanilla bean in half, scraping the inside to remove the pulp.
9
Add the champagne and vanilla to the simple syrup.
10
Bring to a simmer and add the pears.
11
Poach until tender-- about 6 to 8 minutes.
12
Remove and cool.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 quart Port wine, 1 cup chopped basic mirepoix, 1 cup crumbled Maytag blue cheese, 1 cup chopped roasted walnuts, and more.

Yes, Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions