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● Pere Savarin
2 tbsp. butter
1/4 pound Roquefort, divided in 2
1/2 cup heavy cream
4 firm pears, such as Bartlett or
paprika (sweet or spicy)
In a bowl combine the butter and half of the Roquefort with a fork until well blended. In another bowl cream the remaining Roquefort with a fork, adding the cream a little at a time until it reaches a smooth, creamy consistency. Peel the pears, cut in half and remove the core. Using a spoon to make a large hole in the center of each half. If the pear halves do not lay flat cut a bit of the pear off from the bottom, Fill each half with the butter and Roquefort mixture. lay them on a serving platter and spoon over the Roquefort and cream mixture. Sprinkle with paprika and refrigerate for an hour before serving.
Prep time: 10 min
Rest time in refrigerator: 1 hr
Tools: small mixing bowls, fork, knife, corer, tablespoon, teaspoon, serving platter,
You can substitute a tangy gorgonzola in place of Roquefort. Prepare quickly, to not loose the freshness of the ingredients. If placed in the refrigerator for an extended period if time leave out for 20 minutes before serving, as they will be more tasty if they are not too cold.
Wine
Suggestion: Fruity Light Bodied 