On Thu, 02 Apr 2015 22:59:31 -0400, Travis McGee >
wrote:

> 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.

She didn't say no cheese, she said no blue cheese.

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sf