Mulled pears with Roquefort dressing

Mulled pears with Roquefort dressing

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins Plus cooling

Skill level

Easy

Servings

Serves 6

Pear, blue cheese and toasted nuts is a combination made in heaven

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
275
protein
5g
carbs
18g
fat
19g
saturates
9g
fibre
2g
sugar
18g
salt
0.75g

Ingredients

  • 3 firm, shapely Conference pears, peeled, halved and cored, but stalks left on
  • 300ml red wine, such as Merlot
  • 3 tbsp caster sugar
  • 1 cinnamon stick
  • handful toasted pecan nuts
  • couple handfuls watercress

For the dressing

  • 1 tsp white wine vinegar
  • 3 tsp olive oil
  • 100g Roquefort, crumbled
  • 125ml crème fraîche

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Method

  1. Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
  2. Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
  3. Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

Recipe from Good Food magazine, May 2008

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Comments

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janekt's picture

A brilliant dinner party starter, yummy!

ail4978's picture
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Just made yummy! Will make again.

goodmanm's picture

how far ahead can you make the sauce? can you make it ahead and serve the sauce cold?

habown's picture
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I made this as the starter for our Christmas meal this year. It was very well received by all, even the one who doesn't like salad or sauces cleared her plate! Served the sauce in shot glasses which gave it the wow factor. I am a great fan of preparing food ahead if I can to free me from the kitchen as much as possible when with guests.

anightq7's picture
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This dish seemed a little bit of a strange combination. I didn't find that the pears took on the flavour of the wine or the spices very much, and they were a little too hard for my liking. I would have softened and spiced them a lot more. Alternatively, I would have used a sweet cinnamon syrup as well as the cheese sauce to create the flavour contrast. The cheese sauce was a great consistency, but I made it with white stilton for two friends who don't like Roquefort, and the general consensus was that we found the flavours much better. The salad was a good accompaniment to the dish. A good starter, but lacking the subtlety one expects. Probably won't do this again soon. HOWEVER. The mulling wine left over made a beautiful drink, perfect served cold with all the flavours of the water, pear juice and spice.

thekeelrow's picture

can you use other pears?

erica79's picture
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This is a great dish because its inexpensive and very easy, yet still has a wow factor. I made it for an impromptu dinner party and it went down a treat. If i make it again I may add some ginger to the wine. I used walnuts instead of pecans as I had some in the cupboard and they worked nicely.

ohcarolinax's picture
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Stunning starter, get most of it done early......xx

mazarin's picture
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We loved this!

Prepared everything in advance, except the cheese dressing (very easy and no problem to do it at the last minute).

Like Moose - served the sauce in shot glasses, which got a 'wow.'

miffycat's picture
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Made this for a dinner party on Saturday. Fab, and so easy! Poached the pears and toasted the pecans the day before. Served the dressing in shot glasses as suggested. Looked and tasted really good.

dirtysancez1986's picture

Hey made your amazing starter in my dining room and it went down a treat may even use it for my pre X-mas menu well done!!!!

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