Peppered Pears Blue Cheese And Fried Sage Recipes

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.

ROASTED PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 425 degrees F.
• Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
• Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
• Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.

PEPPERED PEARS, BLUE CHEESE, AND FRIED SAGE

Steps:

• Halve pears lengthwise and core. Cut pears lengthwise into 1/4-inch-thick slices and sprinkle on both sides with pepper.
• In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and sauté half of pear slices on both sides until golden brown, about 3 minutes total. With a spatula transfer sautéed pears to a plate and drizzle with half of lemon juice. Sauté and drizzle with remaining pear slices in same manner.
• Divide pears among 4 plates. Sprinkle pears with blue cheese and serve with fried sage leaves.

FRIED SAGE LEAVES

Steps:

• In a heavy saucepan heat 1 inch oil to 365°F. on a deep-fat thermometer. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.

PEAR & BLUE CHEESE FLATBREAD RECIPE - (4.5/5)

Steps:

• Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes. Stir vinegar, sage, and pepper into the onions. Spread on the crust and top with pears, walnuts, and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.