THE PERRY

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Blue cheese, Port wine-braised pears, and candied almond slices.
• 4 slices applewood-smoked bacon
• 2 Bosc or Bartlett pears
• 2 cups Ruby Port wine
• 1 cup sugar, divided
• 1 cinnamon stick
• 2-3 star anise
• Nonstick cooking spray
• 1 cup sliced almonds
• 2 tablespoons butter
• 4 slices brioche
• 4-6 ounces (3/4-1 cup) Wisconsin Blue cheese, crumbled
• Candied orange rind for garnish, optional

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Heat large sauté pan over high heat; add bacon and fry until crisp; remove and drain on paper-towel-lined plates.

Cut bacon strips into small pieces.

Peel pears and halve lengthwise. Remove core and seeds.

Place pears in small saucepan with Port, 1/2 cup sugar, cinnamon stick, and star anise.

Cook over low, to just below simmer for about an hour to 90 minutes, until pears are easily pierced with a knife but stay intact.

Remove from heat and keep pears in the poaching liquid until ready to use.

To candy the almonds:*

Line jelly roll pan bottoms and sides with aluminum foil; spray with nonstick cooking spray. Set aside.

Heat 1/2 cup sugar over medium-high heat in saucepan.

When sugar melts and turns light amber color, add almond slices and stir to coat.

The combination will become dry and a bit hard to stir, but keep stirring over medium-high heat. Once sugar returns to liquid form, remove to prepared jelly roll pan. Spread, let cool, and break up.

Heat skillet or sauté pan over medium heat.

Add 1-2 tablespoons butter and 2 slices brioche.

Top each slice with 1-2 ounces Blue cheese and let it melt a bit while the bread bottoms brown.

Remove to plate and repeat with remaining bread and cheese.

Top each sandwich with half a poached pear, sliced, about 1/4 cup of candied almonds, and 1 tablespoon bacon pieces. Serve open-faced.

*You may use purchased candied almonds.
Ingredients