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
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  • 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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12th Jun, 2011
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.
20th Mar, 2011
Stunning starter, get most of it done early......xx
21st Jul, 2010
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.'
14th Apr, 2010
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.
3rd Sep, 2009
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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