Blue Cheese Walnut Biscuits with Pear Compote and Cream

Name: Blue Cheese Walnut Biscuits with Pear Compote and Cream
Ingredients: The few months I spent working alongside a cheesemonger are among my most fond memories in the culinary world. Learning about cheese production and sampling incredible artisanal products from the best American and European regions was a wonderful exc; This dessert reminds us of the wonderful friendship of blue cheese and pears. I love pears so much that I’m always trying to think of new things to do with them while still preserving their fresh and delicate perfume. This is an easy dessert that p; Although the dessert has three different components, the biscuits come together very quickly in a food processor, the less handling the better. The mixture looks like a pile of crumbs about the size of barley grains and all you need to do is gently c; I use ripe but firm Bartlett pears for their lovely soft texture and Bleu d'Auvergne cheese for its relatively mild but sumptuous blue flavor. Bleu d'Auvergne is an Appelation d'Origine Controlée (controlled designation of origin) cow’s milk chees

Blue Cheese Walnut Biscuits with Pear Compote and Cream was pinched from <a href="http://pastrystudio.blogspot.com/2011/02/blue-cheese-walnut-biscuits-with-pear.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

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The few months I spent working alongside a cheesemonger are among my most fond memories in the culinary world. Learning about cheese production and sampling incredible artisanal products from the best American and European regions was a wonderful exc

•

This dessert reminds us of the wonderful friendship of blue cheese and pears. I love pears so much that I’m always trying to think of new things to do with them while still preserving their fresh and delicate perfume. This is an easy dessert that p

•

Although the dessert has three different components, the biscuits come together very quickly in a food processor, the less handling the better. The mixture looks like a pile of crumbs about the size of barley grains and all you need to do is gently c

•

I use ripe but firm Bartlett pears for their lovely soft texture and Bleu d'Auvergne cheese for its relatively mild but sumptuous blue flavor. Bleu d'Auvergne is an Appelation d'Origine Controlée (controlled designation of origin) cow’s milk chees

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