RED, WINE & BLEU

Steps:

• Heat oven to 350*.
• For the Sherry Reduction.
• In a large saucepan heat 1 quart of cream sherry to boiling.
• Add brown sugar and cinnamon to saucepan.
• Reduce mixture until in becomes a nappe consistency.
• Allow reduction to cool to room temperature and store in a squeeze bottle.
• For the Cheese Mixture.
• In a food processor blend together bleu cheese and cream cheese until smooth.
• Place in piping bag with a small star tip.
• For poached pears.
• Dice pears into 1/4" squares.
• Heat remaining 1 quart of cream sherry in pot to boiling.
• Reduce heat and simmer pears in liquid until fork tender.
• Strain and set pears aside.
• Slice strawberries 1/4" thick.
• Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
• Phylo cup.
• layer three sheets of phylo dough brushing melted butter melted between layers.
• Cut into 2" squares.
• Use cupcake paper liners to line a muffin tin.
• place phylo square into muffin tin.
• Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
• Allow to cool.
• Arrange appetizer by starting with the phylo cup.
• Place 2-3 slices of strawberries inside.
• Pipe a small amount of cheese mixture between slices to stick them together.
• Top with 1 tablespoon of poached pears.
• Pipe medium star of cheese mixture onto pears.
• Arrange 1-2 strips of prosciutto on top.
• Drizzle the sherry reduction over fruit and cup.
• Enjoy!