Baked Pears with Roquefort Port Glaze and Parmesan Crisp
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INGREDIENTS 2 ripe but very firm pears, preferably, Forelle, or, Bosc 4 tablespoons blue cheese, crumbled, preferably, Roquefort 1/3 cup port 1/4 cup chopped hazelnuts 2 teaspoons vegetable oil 1/4 cup coarsely grated Parmesan cheese Preheat oven to 375 degrees. Leave the skin of pear on. Core the pears using an apple corer or small knife. Stand pears in a small baking dish and drizzle with port. Bake for 20 to 25 minutes until pears are golden 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 minutes until golden and crisp. Flip once. Remove to a baking sheet to cool. Remove pears from pan and fill core with crumbled Roquefort cheese. Spoon port glaze over the top of each pear. Sprinkle with chopped nuts. Serve with Parmesan Crisp.