Mulled pears with Roquefort dressing

Mulled pears with Roquefort dressing

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(8 ratings)

Prep: 20 mins Cook: 5 mins Plus cooling

Easy

Serves 6
Pear, blue cheese and toasted nuts is a combination made in heaven

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal275
  • fat19g
  • saturates9g
  • carbs18g
  • sugars18g
  • fibre2g
  • protein5g
  • salt0.75g
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Ingredients

  • 3 firm, shapely Conference pear, peeled, halved and cored, but stalks left on
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 300ml red wine, such as Merlot
  • 3 tbsp caster sugar
  • 1 cinnamon stick
  • handful toasted pecan nuts
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • couple handfuls watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the dressing

  • 1 tsp white wine vinegar
  • 3 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g Roquefort, crumbled
  • 125ml crème fraîche

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.

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Comments (12)

w1lmington's picture

Delicious!! Served with Mushroom & tarragon strudels with Madeira sauce, although minus the Madeira sauce :)
I will make this again and again and. . . .

janekt's picture

A brilliant dinner party starter, yummy!

ail4978's picture
5

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
5

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
3

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
5

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
5

Stunning starter, get most of it done early......xx

mazarin's picture
5

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
5

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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