Tuesday, July 22, 2014

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Recipe: Apples, Pears and Belgian Endives Topped with Blue Cheese and Honey Roasted Pecans

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Today's recipe uses blue cheese and pecans to make simple party appetizers with apples, pears and Belgian endive.

INGREDIENTS:
apples
pears
Belgian endives
1 cup pecans
3 tablespoons honey
blue cheese
splash of half and half or heavy cream
lemon juice

PROCEDURE:
You could use just apples or pears or endive, but it's nice to have the variety and, although you could use the pecans right out of the bag, we'll be toasting them with a little honey today.

Preheat the oven to 350 degrees, and then toss a generous 1 cup of pecans with 3 tablespoons of honey.

Then, spread those out on a parchment paper-lined baking tray and place that into the oven.

The pecans are going to take about eight to 10 minutes to roast, and it's a good idea to spin the tray halfway around halfway through.

Rinse out the mixing bowl and add a good chunk of blue cheese to that, and add a little splash of half and half or heavy cream, and use a fork to mash it into a somewhat thick but creamy consistency.

After the eight to 10 minutes, pull the pecans out of the oven and use a wooden spoon to stir them around occasionally as they're cooling down so they don't stick to the parchment paper.

While you're stirring the pecans occasionally, core and cut the fruit into wedges and toss those in a mixing bowl with a little lemon juice to keep them from turning brown.

Also, cut the stem end off of the Belgian endive and remove the individual leaves.

Add a dollop of the blue cheese to each sliced apple and pear and each Belgian endive leaf, and top each one with a honey roasted pecan.

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