Title: Poached pears stuffed with maytag blue cheese and roasted
 Categories: E.
      Yield: 4 Servings
 
           IN PUFF PASTRY WITH PORT
           WINE REDUCTION SAUCE
 
  For Port Wine Reduction 1 quart Port Wine 1 cup chopped basic
  mirepoix 1 cup crumbled Maytag Blue Cheese 1 cup chopped roasted
  walnuts 4 poached pears, cored from the bottom leaving the stem
  intact 2 prepared puff pastry sheets 8 x 10 inches, split in half Egg
  wash--1 egg mixed with 1 teaspoon water
      1/2    cup roasted walnut pieces
      1/2    cup snipped chives
  
  Preheat oven to 350 degrees F. For Port Wine Reduction:  Combine the
  port with the mirepoix and reduce by 2/3 to a syrup consistency,about
  6 to 8 minutes.
  
  For stuffed pears:  Combine the blue cheese and walnuts together.
  Stuff each pear with 1/4 of the mixture.  Place a pear in the center
  of the halved puff pastry sheet and wrap like a bundle, trimming any
  excess, thus leaving the shape of the pear evident.  Brush each pear
  with the egg wash and bake until golden, about 8-10 minutes.
  
  To assemble, place the pear in the center of the plate, drizzle with
  the Port Wine Reduction, sprinkle with the walnuts and chives.
  
  Yield: 4 servings