Baluchon of bleu ermite from Abbaye de Saint-Benoît, sauteed pears and balsamic vinegar reduction

Credit of Michèle Foreman, Flavours of a Region Eastern Townships.


Serves 4


Ingredients :

  • 120 g blue cheese 4 ounces
  • 15 mL pistachios (shelled) 1 tablespoon
  • 15 mL chopped dry shallots 1 tablespoon
  • 60 mL dry white wine 1/4 cup
  • 16 sheets phyllo pastry
  • 45 mL olive oil 3 tablespoons
  • Salt and black pepper
  • 125 mL balsamic vinegar 1/2 cup



Sauteed Pears :

  • 2 pears, halved, cored,
  • and thinly sliced
  • 1 medium onion, halved
  • and thinly sliced
  • 30 mL olive oil 2 tablespoons
  • 60 mL rice wine 1/4 cup
  • 5 mL brown sugar 1 teaspoon
  • Salt and black pepper



Preparation :


1) Combine the first four ingredients and purée in food processor. Season.


2) Using a pastry brush, brush 4 sheets of phyllo pastry measuring 12.5 cm x 12.5 cm  ( 5 in x 5 in ) with olive oil.

Repeat four times.


3) Divide the cheese mixture into four equal portions and place one portion in the centre

of each sheet.


4) Bring the corners of pastry together to form a pouch.


5) Bake in a preheated 180°C (350°F) oven for 10 minutes. Reserve warm.


6) In a saucepan, reduce balsamic vinegar by half.

In a hot skillet, sweat onions in oil. Add remaining ingredients.


7) Stir over medium heat for 5 minutes.

Reserve warm.

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