Poached Pears with Stilton and Belgian Endive
Looking to knock the socks off your Thanksgiving guests? Try out this amazing dessert from Luisa Ormonde, a private chef and caterer from San Carlos. D-E-L-I-C-I-O-U-S! You can find all these recommended ingredients at Sigona’s!
The greatest compliment I received about this salad was at my friend’s birthday party that I catered. A man, who I had not heard speak a word all night, came up to me and simply said “That was perfection”. I hope once you have this salad you’ll think so too!
- 1/2 cup sugar
- juice of 1 lemon
- 4 Bosc pears, peeled
- 1/2 cup crumbled Stilton cheese
- 4 oz Gina Marie cream cheese, softened
- 3 tablespoons champagne vinegar
- honey to taste
- 1 teaspoon fresh chopped thyme leaves
- 2 tablespoons extra virgin olive oil
- 1/2 cup corn oil
- kosher salt and white pepper to taste
- 1 bag organic mâche lettuce
- 2 heads white and red Belgian endive, leaves separated
- fresh chives
- 1/2 cup walnuts, toasted and chopped
- Combine the sugar, lemon juice and 4 cups of water in a large saucepan and bring the water to a boil. Add the pears and simmer 12-15 minutes, until fork tender. Allow pears to cool in the liquid.
- Combine the stilton and cream cheese until smooth. Cut 3 of the pears in half, remove seeds and core, creating a small cavity in each pear half for the cheese stuffing (I use a teaspoon measuring spoon; you could also use a small melon baller). Place the pears cut side up (you may need to shave a little off the bottom so the pear lays flat) on a baking sheet and divide the filling among the six halves. Cover and refrigerate until ready to bake.
- When ready to serve, preheat oven to 350 degrees. Bake the stuffed pears for 8-10 minutes, until the filling is heated through and just beginning to brown. Remove pears from oven and allow to slightly cool.
- While the pears are baking, core the remaining pear and chop it into small pieces. Combine the pears, vinegar, honey and thyme in a blender and puree. Slowly add the olive oil and corn oil until thickened. Season with salt and white pepper.
- In a bowl, toss the mâche with the pear vinaigrette. Alternating the white and red endive, arrange the endive leaves in a fan pattern on six plates and mound the dressed mâche in the center. Place a warm baked pear in the center of each plate and garnish with a fresh chive and sprinkle with toasted walnuts.
- Note: the vinaigrette may be prepared 48 hours in advance. The poached pears may be held in their poaching liquid in the refrigerator up to 48 hours.