Mulled pears with Roquefort dressing
Pear, blue cheese and toasted nuts is a combination made in heaven
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus cooling
Vegetarian
- 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.
- 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.
- 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.
275 kcalories, protein 5g, carbohydrate 18g, fat 19 g, saturated fat 9g, fibre 2g, sugar 18g, salt 0.75 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/12423/
http://www.bbcgoodfood.com/recipes/12423/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus cooling
Vegetarian
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
275 kcalories, protein 5g, carbohydrate 18g, fat 19 g, saturated fat 9g, fibre 2g, sugar 18g, salt 0.75 g
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03 September 2009
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