Pears with cream cheese

What you need:

2 PCs pears

1/2 lemon juice

125 g dry white wine

125 g champagne

2 tbsp. sugar

vanilla - pinch

250 g puff pastry

1 PCs egg

2 tbsp. pistachios finely chopped

30 g Roquefort cheese

1 tbsp. bread crumbs or biscuit

2-3 tbsp. walnuts chopped

ground black pepper, salt to taste

Pear peel, cut in half, remove seeds and pulp. Sprinkle with lemon juice, not to dark.

White wine mix with champagne, sugar and vanilla, bring to the boil, put the pears and propuskaite 5 minutes.

For the filling cheese mash, mix with bread crumbs and nuts, pepper, salt.

Pears drain and fill with stuffing.

Cut out parchment template in the shape of a pear, but more on 0,5-0,7 see Roll out the dough to a thickness of 0.5 cm and cut out the pattern 4 of the base. Place them on a greased baking tray, brush with beaten egg, lay on top of the pear filling down and bake for 10-12 minutes at 180 C.

Cream all ingredients connect, whisk, season with pepper and salt.

To serve, put the cream on a plate, sprinkle with pistachios, next put on half baked pears. Decorate with leaves of lemon balm or mint.

Bon appetit!