Ledson Winery & Vineyards

Roasted Pear with Bleu Cheese & Candied Walnuts
paired with our Mendocino County Grenache

Ingredients
2 Bosc pears, peeled & cut into 8 bite-sized pieces
1 Tbsp. butter
1 Tbsp. honey
1 bag of toasted baguette pieces (Private Harvest)
2 oz. Bleu cheese
½ cup walnut halves
¼ cup powdered sugar
1 Tsp. Kosher salt
¼ tsp. cayenne pepper

Directions
Preheat oven to 350 degrees. Melt the butter and honey in a large saute pan and add the pears and toss to coat. Place in the oven until tender and golden brown, about 10 minutes. In a medium sized pot bring about 3 cups of water to a boil and add the walnuts. Blanch the walnuts for about 30 seconds, strain and place in a large bowl. While hot add the powdered sugar, cayenne and salt. Toss well to coat. Place on a sheet pan and place in the oven for 5-7 minutes or until the sugar coating has dried.

To Assemble
Place a roasted pear on top of the baguette and top with crumbled bleu cheese. Add a candied walnut as garnish. Makes 16 bite-sized pieces.