I finally found some good Stilton cheese. Imported from UK, no less.
So, I bought some more red anjou pears and indulged. YUM!!

Red anjou pears a bit weird. If you buy them jes about when they
start to show some signs of ripeness --a little give to the pear--
they will turn out very juicy and very sweet. BUT! ....beware of
buying them too unripe. I bought some --same store-- and they never
did ripen. Remained hard as rocks until I tossed 'em.

Otherwise, pears and Stilton cheese (or any blue) are an awesome
combination. I eat them both, plain.

nb

On 4/2/2015 1:44 PM, notbob wrote:
> I finally found some good Stilton cheese. Imported from UK, no less.
> So, I bought some more red anjou pears and indulged. YUM!!
>
> Red anjou pears a bit weird. If you buy them jes about when they
> start to show some signs of ripeness --a little give to the pear--
> they will turn out very juicy and very sweet. BUT! ....beware of
> buying them too unripe. I bought some --same store-- and they never
> did ripen. Remained hard as rocks until I tossed 'em.
>
> Otherwise, pears and Stilton cheese (or any blue) are an awesome
> combination. I eat them both, plain.
>
I've always thought that pears were chancy things to buy in supermarkets
tho' Harry and David are quite good at sending expensive pears that will
ripen.

Anyone got any tips for picking pears? The only ones I have had luck
with are the small variety (do they call them Forelle) pears?


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Thu, 02 Apr 2015 13:53:36 -0400, James Silverton
> wrote:

> I've always thought that pears were chancy things to buy in supermarkets
> tho' Harry and David are quite good at sending expensive pears that will
> ripen.
>
> Anyone got any tips for picking pears? The only ones I have had luck
> with are the small variety (do they call them Forelle) pears?

Grocery store pears should feel hard and many are not meant to be
soft, ever. I give them three days and cut into one - it should be
juicy and delicious. Works for me every time.

--

sf

On 02/04/2015 11:44 AM, notbob wrote:
> I finally found some good Stilton cheese. Imported from UK, no less.
> So, I bought some more red anjou pears and indulged. YUM!!
>
> Red anjou pears a bit weird. If you buy them jes about when they
> start to show some signs of ripeness --a little give to the pear--
> they will turn out very juicy and very sweet. BUT! ....beware of
> buying them too unripe. I bought some --same store-- and they never
> did ripen. Remained hard as rocks until I tossed 'em.
>
> Otherwise, pears and Stilton cheese (or any blue) are an awesome
> combination. I eat them both, plain.
>
> nb
>
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

--
"What's life? Life's easy. A quirk of matter. Nature's way of keeping
meat fresh."

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

> On 02/04/2015 11:44 AM, notbob wrote:
> > I finally found some good Stilton cheese. Imported from UK, no less.
> > So, I bought some more red anjou pears and indulged. YUM!!
> >
> > Red anjou pears a bit weird. If you buy them jes about when they
> > start to show some signs of ripeness --a little give to the pear--
> > they will turn out very juicy and very sweet. BUT! ....beware of
> > buying them too unripe. I bought some --same store-- and they never
> > did ripen. Remained hard as rocks until I tossed 'em.
> >
> > Otherwise, pears and Stilton cheese (or any blue) are an awesome
> > combination. I eat them both, plain.
> >
> > nb
> >
> 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!!

I've grilled wedges of firm pear for salad too.


--

sf

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

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.

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.

--

sf

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.

--

sf

On 03/04/2015 12:12 AM, sf wrote:
> 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.
>
Blue Benedictine from Quebec is a typical blue cheese but is
surprisingly mild. It's worth looking for.
Graham

--
"What's life? Life's easy. A quirk of matter. Nature's way of keeping
meat fresh."

On Thu, 02 Apr 2015 14:54:30 -0700, sf > wrote:

>On Thu, 02 Apr 2015 13:53:36 -0400, James Silverton
> wrote:
>
>> I've always thought that pears were chancy things to buy in supermarkets
>> tho' Harry and David are quite good at sending expensive pears that will
>> ripen.
>>
>> Anyone got any tips for picking pears? The only ones I have had luck
>> with are the small variety (do they call them Forelle) pears?
>
>Grocery store pears should feel hard and many are not meant to be
>soft, ever. I give them three days and cut into one - it should be
>juicy and delicious. Works for me every time.

Yah, new varieties of the classic bartlett pears never get soft but
can be sweet anyway, ask your produce manager who may even know.

Good old bosc pears were always good hard, might get softer for about
one hour before they go bad.

J.

In article >,
notbob > wrote:
>
>Otherwise, pears and Stilton cheese (or any blue) are an awesome
>combination. I eat them both, plain.
>
And to really make it perfect, don't forget a glass of port along with
it. (After discovering that compliments of Lufthansa Airlines, I can't
believe that I ever ate a sweet desert rather than cheese and fruit and
wine)

-ray