Pear Port Walnut And Blue Cheese Pie Food

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

PEAR, PORT, WALNUT, AND BLUE CHEESE PIE

Steps:

• 1. Preheat an oven to 425 degrees. 2. To make the glaze: In a small saucepan, mix together the port and cornstarch. Cook over medium-high heat, whisking continuously, until the mixture comes to a boil and thickens. Remove from heat and cool. Set aside. 3. To make and fill the pie: Line a 9-inch pie pan with one of the pastry crusts, and set aside. Place the sliced pears in a large bowl. In a small bowl, mix together the sugar and flour then sprinkle over the pears. Mix to coat the pears well. Place half of the pear filling into pastry-lined pie pan. Scatter evenly with the walnuts then layer in the remaining pears. Drizzle the filling evenly with the glaze, then scatter the crumbled blue cheese over the filling. 4. Top the pie with the second crust. Seal and flute the edges with your fingertips. Make several slits in the top crust to allow steam to escape. For a pretty top, brush the crust lightly with milk and then sprinkle lightly with coarse sugar. Bake in the preheated oven for 15 minutes, then reduce oven temperature to 375 degrees. Bake for 35 to 40 minutes more, or until the crust is golden and the filling is cooked through.

BLUE CHEESE AND CANDIED NUT PEAR BITE

Steps:

• Cut the pear into 1/2-inch-thick slices and top with the blue cheese, candied nuts and a drizzle of honey.

BABY GREENS, PEAR, WALNUT AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat.
• Divide greens among 6 plates.
• Top with pear slices, dividing equally.
• Sprinkle with cheese and walnuts.
• Drizzle lightly with remaining dressing and serve.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

BLUE CHEESE, PORT, AND WALNUT SPREAD

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

WATERCRESS, PEAR, BLUE CHEESE AND WALNUT SALAD

Steps:

• Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
• Mix the watercress and pear slices together and dress with the dressing.
• Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
• Relax.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 375 degrees F.
• Arrange the pears, cut side up, on a baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Strip the leaves from the thyme branches and sprinkle over the pears.
• Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
• Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
• When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
• Serve hot.

BLUE CHEESE AND PEAR SALAD

Steps:

• Cover each salad plate with a modest bed of baby green lettuce.
• Slice and core a half pear for each plate.
• Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
• Top with toasted walnuts and a generous serving of crumbled blue cheese.
• Whisk dressing ingredients and spoon over the salad mixture.