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Pear chips with bleu cheese dip https://www.metro.ca/userfiles/image/recipes/trempette-au-fromage-bleu-et-chips-de-poires-10530.jpg PT30M PT3H00M PT3H30M
DIP: 1.To make the dip, place all ingrédients in the bowl of a food processor and process until smooth and uniform. 2.Transfer the dip to a service dish and refrigerate for 1 hour. CHIPS: 1. Using a mandolin, cut pears into 1 mm slices (if pearsare sliced any thicker, they will never become crisp). 2.Arrange pear slices on a baking sheet lined with parchment paper or a silicone cooking cloth so they do not touch. 3.Place sheet in preheated oven at 107°C (225°F) and cook for 90 minutes. 4. Turn pear slices and return to oven fo 90 minutes. 5.At the end of the cooking time, let pear slices cool on a rack, then store chips in an airtight box. 6.Keep pears at room temperature (colder temperatures will cause them to soften). 7.Pear chips will keep for approximately one week. NOTE: To put the finishing touch on this appetizer, serve spicy walnuts with dip and chips. To prepare, mix 1/2 cup (125 mL) icing sugar, a generous pinch of salt, Pepper and Cajun spices in a bowl. Add 4 tea spoon of water to make a glaze. Fold in 2 cups (500 mL) of pecans and bake at 350 degres F for about 10 minutes. Store in an airtight container.
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1/2 cup (125 ml) sour cream 1 cup (250 mL) mayonnaise 1/2 to 1 tsp. (2 to 5 mL) hot pepper sauce, any kind 1/4 tsp. (1 mL) salt 4 unripe pears, any kind
Pear chips with bleu cheese dip

Pear chips with bleu cheese dip

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6
persons
0:30
Preparation
3:00
COOKING
3:30
TOTAL TIME

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Ingredients

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  • dip

  • 1/2 cup
    (125 ml)
    sour cream
  • 1 cup
    (250 mL)
    mayonnaise
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  • 1/2 to 1 tsp.
    (2 to 5 mL)
    hot pepper sauce, any kind
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/3 cup
    (80 mL)
    Blue cheese, any kind
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    125 - 250 g


  • pear chips

  • 4
    unripe pears, any kind
  • 1 Tbsp.
    (15 mL)
    fleur de sel
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Preparation

DIP:

1.To make the dip, place all ingrédients in the bowl of a food processor and process until smooth and uniform.

2.Transfer the dip to a service dish and refrigerate for 1 hour.

CHIPS:

1. Using a mandolin, cut pears into 1 mm slices (if pearsare sliced any thicker, they will never become crisp).

2.Arrange pear slices on a baking sheet lined with parchment paper or a silicone cooking cloth so they do not touch.

3.Place sheet in preheated oven at 107°C (225°F) and cook for 90 minutes.

4. Turn pear slices and return to oven fo 90 minutes.

5.At the end of the cooking time, let pear slices cool on a rack, then store chips in an airtight box.

6.Keep pears at room temperature (colder temperatures will cause them to soften).

7.Pear chips will keep for approximately one week.

NOTE:

To put the finishing touch on this appetizer, serve spicy walnuts with dip and chips. To prepare, mix 1/2 cup (125 mL) icing sugar, a generous pinch of salt, Pepper and Cajun spices in a bowl. Add 4 tea spoon of water to make a glaze. Fold in 2 cups (500 mL) of pecans and bake at 350 degres F for about 10 minutes. Store in an airtight container.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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