Apr 21, 2017 -
Join us to explore the Pommard Clone. It is the most widely planted clone in the Willamette Valley; come ... Read More >>
Collecting Clones 2017
Join us to explore the Pommard Clone. It is the most widely planted clone in the Willamette Valley; come taste the differences terroir makes by sampling Pommard clonal designates from ArborBrook, The Four Graces, Lenne, Olenik, Utopia, and Vidon. Small bite pairings offered with each wine. RSVP online here, by email to Angelina, give us a call in the tasting room at 503.538.0959, or by contacting ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Apr 28, 2017 -
Join us for an amazing evening at Tina's Restaurant in Dundee. Read More >>
Winemaker's Dinner at Tina's Restaurant
Join us for an amazing evening at Tina's Restaurant in Dundee.
Tina's Restaurant 97115 760 Hwy 99W, Dundee, OR 97115
May 08, 2017 -
Your wine club shipments are on their way! Read More >>
Club Shipments Begin Shipping
Your wine club shipments are on their way!
« previous 1 2 3 next »
Syndicated through dotCal
Poached Pears with Blue Cheese & Hazelnuts
Paired with ArborBrook "Sydney" Semillon
Serves 40 appetizers or 10 for dessert
"Some stores carry the mini phyllo cups in their freezer department and are great for using in this recipe to keep kitchen prep time down. Just follow the instructions on the package for preparation." ~ Angelina
2 Bosc or Barrett pears, sliced in 1/4" slices, or diced if making appetizer size bites
1 cup hazelnuts, toasted and chopped
1 cup quality blue cheese or gorgonzola crumbles
40 mini phyllo dough cups or 5 sheets of phyllo dough
"Sydney" Semillon for poaching & reduction
1/4 - 1/2 teaspoon Allspice (to taste)
1/4 teaspoon coriander
Slice or dice pears depending if you are preparing a full dessert or appetizer bite desserts. Place in a pan with just enough Semillon to cover the fruit about half-way. Soft boil over medium high heat for 10 - 15 minutes just until the fruit becomes soft, but not mushy. Toast the chopped hazelnuts for 4 - 8 minutes until light brown. Remove the fruit from the Semillon and place in a bowl. Toss gently with allspice and coriander and set aside. Boil Semillon for 10 - 15 minutes over high heat to reduce by half. Cool in fridge before using as drizzle.
If preparing appetizer bites, do not prepare until 10 - 15 minutes before serving or phyllo will become soggy. Place a few dices of pear with a little chopped hazelnuts and a few cheese crumbles in each cup. Just before serving, drizzle Semillon reduction in each cup.
If preparing full size desserts, butter a full size phyllo dough sheet and fold in half over melted butter area. Butter with melted butter and fold in half again. Repeat with the other four sheets. Cut in half and press gently into a regular size muffin tin and bake to instructions on packaging. Leave cups at room temperature until ready to serve. Place pear slices in decorative pattern in cups. Top pears with toasted chopped hazelnuts and cheese crumbles. Drizzle sauce over cups just before serving.