Pear with Goat Cheese Papillote in Yogurt Sauce

4 pears
juice of 1 lemon
4 ounces fresh goat cheese
2 ounces blue cheese
2 tablespoons olive oil
1 tablespoon fresh chervil or tarragon
salt and freshly ground pepper

For the sauce:
1 pear
1 cup yogurt
juice of 1 lemon
salt and pepper

Heat oven to 350.

Peel and quarter pears, then slice each quarter into thirds. Add the lemon juice.

Cut 8 pieces of parchment paper or aluminum foil into squares large enough to hold 1 ounce of goat cheese and 1 pear’s worth of slices and leave a 2-inch border all around. Lightly brush 4 squares of the pepper with olive oil. Arrange the pear slices in the center of a square and spread 1 ounce of goat cheese over each pear. Crumble blue cheese over the goat cheese and pear slices, drizzle with oil, sprinkle with chervil, and season with salt and pepper to taste.

Place the remaining parchment squared on top of the others and fold up the edges to form packets. Simply double folding each of the four sides is enough to seal them. Put the papillotes on a baking sheet and bake for 12-15 minutes.

For the sauce, peel the pear and cut into small pieces. Mix with yougrut and lemon juice. Season with salt and pepper to taste. Set aside.

To serve papillotes, open each packet and slide the contents onto a dish while they are still warm. Serve with your choice of greens and the yougurt sauce on the side.
from French Women for All Seasons.