Yields
4 servings
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ingredients
2
ripe but very firm pear, preferably, Forelle, or, Bosc
4
Tbsp blue cheese, crumbled, preferably, Roquefort
⅓
cup port
¼
cup chopped hazelnut
2
tsp vegetable oil
¼
cup coarsely grated parmesan cheese
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directions
Step 1
Preheat oven to 375 degrees F.
Step 2
Leave the skin of pear on. Core the pears using an apple corer or small knife.
Step 3
Stand pears in a small baking dish and drizzle with port.
Step 4
Bake for 20 to 25 minutes until pears are golden and just begin to soften. Port should be syrupy. If glaze begins to dry out, cover pan with foil.
Step 5
Heat vegetable oil in a small non-stick pan
Step 6
Divide the grated cheese into two small circles about 4 inches in diameter.
Step 7
Fry on high for about 3 to 4 minutes until golden and crisp. Flip once. Remove to a baking sheet to cool.
Step 8
Remove pears from pan and fill core with crumbled Roquefort cheese.
Step 9
Spoon port glaze over the top of each pear. Sprinkle with chopped nuts. Serve with Parmesan crisp.