Blue Cheese-Pear Ice Cream
Emeril Lagasse turns the classic pairing of blue cheese and pears into a frozen, creamy treat. Served with phyllo cookies, it makes a sophisticated dessert.
In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.