My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 23, 2010

Pears With Roquefort Cheese

What is it about fruit and cheese that makes me crazy. It is absolutely the perfect dessert for any meal. If I can make dessert on the grill so much the better.

This time of the year my favorite orchard, Reed Valley Orchard, has Meigeitsu and Korean Giant and maybe some Chojuro. I don't care they are all wonderful.

Pears With Roquefort Cheese
Serves 6
print recipe

1/2 cup fresh orange juice
1/2 cup fruit vinegar, If my country grocery has it, piece of cake for you to find.
6 tablespoons olive oil
6 tablespoons apricot preserves
6 pears, ripe but firm
12 ounces Roquefort cheese

Mix the first 4 ingredients. Do not peel the pears. Cut the pears in half and remove the cores. Pour marinade over them. Let stand for 2 hours. Preheat the grill to medium-low. Place the pears on the grill and grill until golden, turning and basting with the marinade. Serve hot with slices of Roquefort cheese.

I could eat the whole batch!

1 comment:

  1. This sounds really amazing. I had plain pears for supper and couldn't stop thinking about this. If I hadn't had choir practice in just a few minutes I might have run to the store for the other ingredients.


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