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Appetizer
4 servings
30 minutes
0 minutes
Melissa's Corporate Chefs
3 tablespoons organic lemon juice, freshly squeezed
3 tablespoons low-fat cream cheese (5g of fat per ounce) at room temperature
1½ tablespoons honey
2 large ripe organic pears, use Comice Pears
2 ounces blue cheese at room temperature
Sprigs mint for garnish
Combine lemon juice, honey, and port. Set aside.
Put blue and cream cheeses in a small bowl and mix until completely combined.
Core pears, leaving them whole.
With a paring knife or small melon baller, scoop out a little more from the center of the pears, being careful not to crack or split them. The cavities should be about ¾ inch wide through the center of the pears.
With a butter knife, fill the hole in each pear with the blue cheese mixture, packing it tightly, but again being careful not to crack the pears.
Peel pears, then slice pears in half lengthwise.
Put a half, cut side down, on each of 4 small plates.
Drizzle about 1½ tablespoons of port dressing over each pear half.
Garnish each plate with a mint sprig.
Even though it sounds strange, the pears in this recipe are stuffed, then peeled, because Comice pears are so juicy, they're harder to handle when peeled.
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