Pears Stuffed with Blue Cheese With a sweet dressing this could be a dessert or perhaps a cheese and dessert course combined. By using a more savory dressing with Dijon mustard, minced shallots, and olive oil, it could be a first course. Here, it's the former. Makes 4 Servings.
	Ingredients: 3 tablespoons fresh lemon juice 3 tablespoons low-fat cream cheese (5g of fat per ounce) at room temperature 11/2 tablespoons honey 3 tablespoons port wine 2 large ripe Comice pears 2 ounces quality blue cheese at room temperature Mint sprigs for garnish
	Instructions: 1. Combine lemon juice, honey, and port. Set aside. Put blue and cream cheeses in a small bowl and mix until completely combined. 2. Core pears, leaving them whole. With a paring knife or small melon baller, scoop out a little more from the center of the pears, being careful not to crack or split them. The cavities should be about 3/4 inch wide through the center of the pears. 3. With a butter knife, fill the hole in each pear with the blue cheese mixture, packing it tightly, but again being careful not to crack the pears. Peel pears, then slice pears in half lengthwise. Put a half, cut side down, on each of 4 small plates. 4. Drizzle about 11/2 tablespoons of port dressing over each pear half. Garnish each plate with a mint sprig. Cooking Tip Even though it sounds strange, the pears in this recipe are stuffed, then peeled, because Comice pears are so juicy, they're harder to handle when peeled.

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