- 3 firm, shapely Conference pears, peeled, halved and cored, but stalks left on
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
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- couple handfuls watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the dressing
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.