Title: Pears & blue cheese
 Categories: Entree, Fruits, Cheese/eggs
      Yield: 4 Servings
 
      4    Pears,
           -peeled, halved & cored.]
      2    French champagne, glasses of
           -OR- white burgundy.]
    1/2    Lemon,
           -juice of.]
  1 3/4 oz Blue vein cheese
      2 tb Sour cream
           Salt
           Pepper
           Paprika
           Lettuce
           Basil, fresh leaves
           Onion rings
 
  Peel, halve and core the pears and marinate in the 2 glasses of wine,
  and lemon juice for 30 minutes. Mash the blue vein cheese, sour cream
  and season with salt and pepper. Drain the pears, fill centres with
  cheese mixture, dust with paprika. Serve on a bed of lettuce leaves
  with fresh basil and onion rings. from THE EPICUREAN Jan/Feb 1982
  typed by KEVIN JCJD SYMONS