1 lg red onion - sliced into quarters then thin sliced
2 lg Red d'Anjou pears - peeled, cored and diced into 1/4" cubes
1 pkg puff pastry
1 1/2 T fresh thyme leaves
2 T olive oil
4 oz bleu cheese, crumbled
1/2 c + 1/2 c apple wine (I prefer Springgate Vineyard's Golden Apple Wine)
Heat skillet and add olive oil. Saute onions until browned. Add thyme and saute until fragrant.
Deglaze with 1/2 c apple wine making sure to scrape browned onion layer from pan.
Add diced pears and blend, heating.
Add other 1/2 c apple wine and gently heat the entire mixture for a few minutes. Remove from heat and allow to cool before using.
Preheat oven to 375 degrees F.
Prepare two baking sheets adding a layer of parchment paper.
Gently roll out puff pastry per the package instructions. Cut with a 1 1/2" diameter cutter or suitable cup or glass. This should yield about 48 circles. Place circles onto baking sheets.
Put about 1 t of pear/onion mixture on each circle. Follow by a bit of the crumbled bleu cheese.
Bake for 15-20 minutes until puff pastry is cooked through.
Serve and enjoy!
2 lg Red d'Anjou pears - peeled, cored and diced into 1/4" cubes
1 pkg puff pastry
1 1/2 T fresh thyme leaves
2 T olive oil
4 oz bleu cheese, crumbled
1/2 c + 1/2 c apple wine (I prefer Springgate Vineyard's Golden Apple Wine)
Heat skillet and add olive oil. Saute onions until browned. Add thyme and saute until fragrant.
Deglaze with 1/2 c apple wine making sure to scrape browned onion layer from pan.
Add diced pears and blend, heating.
Add other 1/2 c apple wine and gently heat the entire mixture for a few minutes. Remove from heat and allow to cool before using.
Preheat oven to 375 degrees F.
Prepare two baking sheets adding a layer of parchment paper.
Gently roll out puff pastry per the package instructions. Cut with a 1 1/2" diameter cutter or suitable cup or glass. This should yield about 48 circles. Place circles onto baking sheets.
Put about 1 t of pear/onion mixture on each circle. Follow by a bit of the crumbled bleu cheese.
Bake for 15-20 minutes until puff pastry is cooked through.
Serve and enjoy!
No comments:
Post a Comment