Reader Recipe: Poached Pears with Stilton and Belgian Endive
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.