PUFF PASTRY HEARTS FILLED WITH SAUTÉED PEARS, CASHEL IRISH BLUE AND CARAMELIZED ONIONS

PUFF PASTRY HEARTS FILLED WITH SAUTÉED PEARS, CASHEL IRISH BLUE AND CARAMELIZED ONIONS

photography Elizabeth Messina

I am currently editing this recipe that I made up for Gina and Lee's wedding.  The entire menu for that wedding was fabulous.  In fact the entire wedding was fabulous and designed by the talented Lisa Vorce.    When I edit this recipe I will include the entire wedding menu since it included the famous Gina Salad that so many of you have made.  (The one with the warm grapes, warm figs, balsamic caramelized onions, goat cheese and arugula.)

In the meantime here is a quick explanation of how to make them until I can get accurate measurements and photos for you:

Follow the directions on the box for making puff pastry.  I used two heart cookie cutters to make these (pictures will follow.)  

Then the pears are cut into small pieces and sautéed with butter, a pinch of sugar and a pinch of salt.  The onions are caramelized (instructions and pictures coming for best way to caramelize onions without burnings.  The trick is to add water three times during the cooking process.)  

Place the warm onions and warm pears inside the hearts and top with the Cashel Irish Blue or your favorite Blue Cheese.  You can flash them in the oven really quickly again when they are complete or you can serve them at room temperature.