Ingredients
-
2
-
4 3/4
-
3
-
1
-
2
-
25
-
25
-
1
-
15
-
1
-
-
-
-
-
Directions
Red, Wine & Bleu, This appetizer was created for the competition at the Neptune Festival in Norfolk, VA It’s creators are four students at Culinary Institute of Virginia We sincerely hope you enjoy!, one of the finest things i’ve ever put in my mouth!, This appetizer was created for the competition at the Neptune Festival in Norfolk, VA It’s creators are four students at Culinary Institute of Virginia We sincerely hope you enjoy!
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Steps
|
1
Done
|
Heat Oven to 350*. |
|
2
Done
|
For the Sherry Reduction. |
|
3
Done
|
in a Large Saucepan Heat 1 Quart of Cream Sherry to Boiling. |
|
4
Done
|
Add Brown Sugar and Cinnamon to Saucepan. |
|
5
Done
|
Reduce Mixture Until in Becomes a Nappe Consistency. |
|
6
Done
|
Allow Reduction to Cool to Room Temperature and Store in a Squeeze Bottle. |
|
7
Done
|
For the Cheese Mixture. |
|
8
Done
|
in a Food Processor Blend Together Bleu Cheese and Cream Cheese Until Smooth. |
|
9
Done
|
Place in Piping Bag With a Small Star Tip. |
|
10
Done
|
For Poached Pears. |
|
11
Done
|
Dice Pears Into 1/4" Squares. |
|
12
Done
|
Heat Remaining 1 Quart of Cream Sherry in Pot to Boiling. |
|
13
Done
|
Reduce Heat and Simmer Pears in Liquid Until Fork Tender. |
|
14
Done
|
Strain and Set Pears Aside. |
|
15
Done
|
Slice Strawberries 1/4" Thick. |
