Puff Pastry with Bleu Cheese & Pear with Wines from Pays Nantais
 
Prep time
Cook time
Total time
 
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Serves: 4
Ingredients
  • 2 Bartlett Pears
  • 1 lemon zested
  • ⅓ cup sugar
  • 1cinnamon stick
  • 8 coriander seeds
  • 8 Szechuan peppercorns
  • 2 cloves
  • 1 slice of orange
  • 2 ounces diced pancetta
  • 4 slices bleu cheese (about ½ pound)
  • 1 sheet puff pastry
  • Curry powder for dusting
Instructions
  1. Preheat oven to 400 degrees. Defrost frozen puff pastry according to package instructions. (generally thaw 30-45 minutes at room temperature)
  2. Peel, halve and core pears. Sprinkle with lemon juice and 1 teaspoon sugar.
  3. Place in a saucepan cinnamon, coriander, Szechuan pepper, cloves, sugar, lemon zest, and orange slice with two cups water. Bring to a boil, add pear halves and poach 5-15 minutes, until they are fork tender. Let completely cool in syrup.
  4. Roll out puff pastry, cut into 4 equal 5 inch squares, and place on a lined baking sheet. On each pastry square place one slice of bleu cheese at an angle close to edge of pastry, add a pear half, garnish with pancetta, and dust with curry powder.
  5. Bake 10-15 minutes and serve.
  6. In a small saucepan bring 1 cup of water to a boil and add diced pancetta. Cook briefly for 1 to 2 minutes. Drain, cool and set aside.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-puff-pastry-with-bleu-cheese-pear-with-wines-from-pays-nantais/