Dec 18, 2018 - Dec 21, 2018
We will begin processing wine club payments and shipments this week. If you have any changes to your ... Read More >>
January 2019 Wine Club Processing Begins
We will begin processing wine club payments and shipments this week. If you have any changes to your wine club information, please contact Angelina at your earliest convenience. Thank you!
Jan 04, 2019 -
Please RSVP to Angelina, if you haven't already! As this event is for Club Members, please limit additional ... Read More >>
RSVP deadline for January Pick Up Party
Please RSVP to Angelina, if you haven't already! As this event is for Club Members, please limit additional guests to two. Thanks!
Jan 12, 2019 -
Join us to sample wines included in this shipment! Please RSVP to Angelina by January 4, 2019. ... Read More >>
Wine Club Pick Up Party
Join us to sample wines included in this shipment! Please RSVP to Angelina by January 4, 2019. As this is a club-member event, please limit guests to two.
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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.