Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 x ripe but very hard pear, preferably, Forelle, or possibly, Bosc
- 4 Tbsp. blue cheese, crumbled, preferably, Roquefort
- 1/3 c. port
- 1/4 c. minced hazelnut
- 2 tsp vegetable oil
- 1/4 c. coarsely grated parmesan cheese
Direcciones
- Preheat oven to 375 degrees F.
- Leave the skin of pear on. Core the pears using an apple corer or possibly small knife.
- Stand pears in a small baking dish and drizzle with port.
- Bake for 20 to 25 min till pears are golden brown and just begin to soften. Port should be syrupy. If glaze begins to dry out, cover pan with foil.
- Heat vegetable oil in a small non-stick pan
- Divide the grated cheese into two small circles about 4 inches in diameter.
- Fry on high for about 3 to 4 min till golden brown and crisp. Flip once. Remove to a baking sheet to cold.
- Remove pears from pan and fill core with crumbled Roquefort cheese.
- Spoon port glaze over the top of each pear. Sprinkle with minced nuts. Serve with Parmesan crisp.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 2 servings | |
| Calories 258 | |
| Calories from Fat 147 | 57% |
| Total Fat 16.94g | 21% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.12g | |
| Cholesterol 24mg | 8% |
| Sodium 430mg | 18% |
| Potassium 140mg | 4% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.54g | 2% |
| Protein 9.49g | 15% |
