On 4/2/2015 10:30 PM, Doris Night wrote:
> 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
>

Pears and cheese is a match made in heaven. My mom used to make such a
dish, but she used Miracle Whip and Velveeta, which I know most here
find offensive. Regardless, it was a wonderful dish.