{"id":29453,"date":"2017-03-19T12:00:20","date_gmt":"2017-03-19T16:00:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29453"},"modified":"2022-05-11T06:09:11","modified_gmt":"2022-05-11T10:09:11","slug":"poached-pear-pastry","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/poached-pear-pastry\/","title":{"rendered":"Poached Pear Pastry"},"content":{"rendered":"
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Poached Pear Pastry<\/h2>\n
<\/div>\nLeigh Belanger and Rebecca Haley-Park<\/span>\n
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The beauty of this elegant confection is that the blue cheese\u2013enriched pastry cream and the port-poached pears can both be made a few days ahead of time, leaving you with little more than assembly the day you plan to serve it.<\/div>\n
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Servings <\/span>16<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Ingredients<\/span><\/h4><\/div>

PASTRY<\/h4>