Epogne With Pears Ham And Blue Cheese Recipes

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

BLUE CHEESE AND PEARS

Steps:

• Spread soft blue cheese on pear slices and drizzle with honey.

EPOGNE WITH PEARS, HAM AND BLUE CHEESE

Steps:

• Make the bread dough through Step 1. Meanwhile, peel, core and slice the pears thin. Melt the butter in a large skillet over medium heat. Add the pear slices and saute until they begin to brown. Remove from the heat, cover the pan and let stand for 15 minutes. Trim the fat from the prosciutto and cut it into slivers. Set aside. Remove the rind from the cheese, crumble it into large pieces and set aside.
• Preheat the oven to 425 degrees. Sprinkle a baking sheet lightly with the cornmeal. Punch the dough down. On a lightly floured surface, roll the dough out into a 10-inch circle. Top with the prosciutto slivers, then the pear slices and their juices. Season with the salt and pepper. Bake until the edge of the bread is golden, about 25 minutes. Sprinkle the cheese evenly over the top and continue to bake until the cheese melts, about 2 minutes. Cut into 6 wedges and serve.