On Thu, 02 Apr 2015 16:13:03 -0600, graham > wrote:

>I've made a Michel Roux recipe where you cut pears in half lengthwise,
>then scoop out the flesh leaving 3-5mm to form a boat.
>You then mix the flesh with crumbled blue cheese (in his case
>Rocquefort) walnuts, a little spring onion, sour cream (creme fraiche)
>and port. Fill the "boats" bake for 15mins at 180C then brown them under
>a hot grill for a couple of minutes.
>It's superb!!
>Graham

I'm not a fan of blue cheese, but I can certainly see this done with
brie. I may try it some day.

Doris