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30-03-2012, 06:47 PM
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Pear farcis fromage à la Rocquefort
Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.
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