On Thu, 02 Apr 2015 22:30:47 -0400, 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.
>

Try Cambozola sometime. It might change your mind about blue cheese.

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sf