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1
Timbale: Melt 3 Tbsp.
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2
butter (or 2 tsp.
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3
butter for trial recipe).
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4
Brush onto bottoms and up sides of 25 (2-1/2-inch) ramekins (or onto bottoms and up sides of 5 ramekins for trial recipe); dust with cracker crumbs.
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5
Melt remaining butter in skillet on medium-high heat.
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6
Add pears and sugar; cook 5 to 6 min.
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7
or until pears are tender, stirring occasionally.
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8
Cool.
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9
Beat eggs, cream cheese, blue-Brie cheese and sour cream with mixer until well blended.
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10
Fold in pear mixture and all remaining ingredients.
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11
Spoon about 1/3 cup cheese mixture into each prepared ramekin; place in sheet pans.
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12
Bake in 300 degrees F convection oven 20 to 22 min.
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13
or until custards are set.
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14
Rhubarb-Pear Compote: Combine pears, rhubarb, 3-1/3 cups juice (or 2/3 cup juice for trial recipe) and sugar in saucepan; bring to simmer on medium-high heat.
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15
Cook on medium-low heat 30 min.
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16
or until rhubarb is very tender, stirring occasionally.
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17
Mix cornstarch and remaining juice until well blended; add to pear mixture.
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18
Stir in cherries.
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19
Bring to boil; cook 30 sec.
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20
Simmer on medium heat 2 min.
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21
or until thickened, stirring frequently.
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22
Cool.
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23
Thin with additional juice if necessary to achieve desired consistency.
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24
For each serving: Unmold 1 warm Timbale onto serving plate.
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25
Arrange 4 crackers and 3 pear slices on plate.
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26
Spoon 2 Tbsp.
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27
Rhubarb-Pear Compote over timbale; sprinkle with a pinch of chives.
