Mulled pears with Roquefort dressing

Mulled pears with Roquefort dressing

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(10 ratings)

Prep: 20 mins Cook: 5 mins Plus cooling


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

Nutrition and extra info

  • Vegetarian


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


  • 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
    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

  • 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


  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, questions and tips

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3rd Feb, 2020
Made the pears the day before and left them in the wine overnight. Also made the cheese sauce the day before with dolcellata cheese as I was cooking for vegetarians and discovered that Roquefort has animal rennet. Tasted the wine mixture which was lovely so I reduced this to a fruity syrup and served alongside. Went really well with the fruit, warm savoury sauce and pears. A lovely, make ahead starter worthy of a dinner party - thanks GF.
3rd Nov, 2019
Made this for dinner party yesterday and it was absolutely fantastic. I did make the pears a day before and left them to sit in the liquid overnight. This improved the flavour remarkably as I used less wine than stated (as I bought a tiny bottle by mistake) and cooked them longer too ensure softness. I also cooked the cheese sauce with a tablespoon of creme fraiche and splash of milk and it produced a wonderful consistency (didn't need all the centre fraiche stated). Served it with rocket leaves dressed with grape molasses, chilled pears on the warm sauce on warmed plates. Fantastic. Looked like I had slaved away in the kitchen it was so impressive.. will do it again xxx
19th Mar, 2019
Such a good make ahead dish for impressive dinner party. Defo use the shot glasses for dressing for wow factor
4th Oct, 2015
Delicious!! Served with Mushroom & tarragon strudels with Madeira sauce, although minus the Madeira sauce :) I will make this again and again and. . . .
27th Jun, 2013
A brilliant dinner party starter, yummy!
9th Oct, 2012
Just made yummy! Will make again.
16th Aug, 2012
how far ahead can you make the sauce? can you make it ahead and serve the sauce cold?
19th Apr, 2012
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
2nd Apr, 2012
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.
16th Jan, 2012
can you use other pears?


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