Mulled pears with Roquefort dressing

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• dirtysanchez1986

  03 September 2009

  dirtysanchez1986 commented on this recipe

  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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• Moose

  14 April 2010

  Moose rated and commented on this recipe

  

  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.

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• Mazarine

  21 July 2010

  Mazarine rated and commented on this recipe

  

  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.'

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• ohcarolinax

  20 March 2011

  ohcarolinax commented on this recipe

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

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• ohcarolinax

  20 March 2011

  ohcarolinax rated this recipe

  

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• Eatthebreed

  12 June 2011

  Eatthebreed rated and commented on this recipe

  

  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.

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• maz

  16 January 2012

  maz commented on this recipe

  can you use other pears?

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• ayesha.nightingale

  02 April 2012

  ayesha.nightingale commented on this recipe

  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.

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• ayesha.nightingale

  02 April 2012

  ayesha.nightingale rated this recipe

  

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• Heather

  19 April 2012

  Heather rated and commented on this recipe

  

  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.

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• cook

  16 August 2012

  cook commented on this recipe

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

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• Maz

  09 October 2012

  Maz rated and commented on this recipe

  

  Just made yummy! Will make again.

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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

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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