poached pears with blue cheese mousse
96 bites
| 4 | firm Bosc pears, peeled, stems intact |
| [POACHING LIQUID] | |
| 750 mL | dry red wine |
| 1 cup | orange juice |
| 1 cup | granulated sugar |
| 2 slices | fresh ginger |
| 1 | cinnamon stick, broken in half |
| [MOUSSE] | |
| 4 ounces | Maytag blue cheese, room temperature |
| 3 ounces | cream cheese, room temperature |
| ¾ teaspoon | kosher salt |
| 1/8 teaspoon | ground black pepper |
| ¼ cup | heavy cream, whipped to soft peaks |
| [VINAIGRETTE] | |
| 1½ tablespoons | lemon juice |
| ¾ teaspoon | grated lemon peel |
| 3 tablespoons | extra virgin olive oil |
| kosher salt and ground black pepper | |
| [GARNISH] | |
| chopped walnuts, toasted | |
| cooked bacon | |
| chives | |
- Bring poaching liquid ingredients to a simmer. Poach pears until tender, 20 to 25 minutes.
- Chill pears in poaching liquid.
- Purée blue cheese and cream cheese until very smooth. Season with salt and pepper. Fold in whipped cream.
- Mix lemon juice and lemon peel. Whisk in olive oil. Season to taste.
- Cut pears in half lengthwise. Remove cores. Slice pear halves thinly.
- Twist pear slices into lily shapes. Pipe blue cheese mousse onto pears. Dribble with vinaigrette. Garnish with walnut, bacon, and chive.