Photo: Pille R. Priske
Wild Rice and Blue Cheese Stuffed Port Poached Pears Recipe
21 ingredients
openrecipes
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
Estimated Nutrition (whole recipe, rough)
755
Calories
17g
Protein
34g
Fat
100g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Blue Cheese | 1 oz (28g) | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Port Poached Pears
- 3 cups fruity red wine, such as Zinfandel or Barbera
- 1 cup ruby or LBV vintage port
- 1/2 cup sugar
- 5 whole cloves
- 1/2 cinnamon stick, broken
- 4 Bartlett or Bosc pears, peeled, cored and quartered
- Wild Rice Stuffing
- 2 cups water
- 1/2 cup wild rice
- 1/2 teaspoon salt
- 2/3 cup quartered fresh seedless grapes
- Rosemary Walnuts
- 1 tablespoon butter
- 2/3 cup walnut halves
- 1/2 teaspoon crumbled, dried rosemary
- 1/8 teaspoon cayenne pepper
- Salt to taste
- Whipped Blue Cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup cream cheese, at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes