Hot Pears with Roquefort and Walnuts [RECIPE]

Hot Pears with Roquefort and Walnuts [RECIPE]

We recently enlisted two-star Michelin Chef Michel Roux, Jr. to create delicious, savory meals for the winter that pair well with Bordeaux wines.Try his Stuffed Pear recipe below with his Bordeaux wine pairing rec, a sweet white from Cadillac Côtes de Bordeaux.He writes: For this dish I would recommend a Premières Côtes de Bordeaux (from Cadillac). It’s a much lighter style of sweet wine than Sauternes with delicious aromas and flavours of lemon sherbet. If you haven’t yet experienced the delight in your mouth when you drink sweet wine with salty Roquefort cheese I urge you to give it a try.Hot Pears with Roquefort and Walnuts2014-01-23 21:03:53Serves 2Pears, like apples, go well with lots of cheese because of their sweet and sour taste. …

via Bordeaux Wines | Blog:

14.01.23 Hot Pears

We recently enlisted two-star Michelin Chef Michel Roux, Jr. to create delicious, savory meals for the winter that pair well with Bordeaux wines.

Try his Stuffed Pear recipe below with his Bordeaux wine pairing rec, a sweet white from Cadillac Côtes de Bordeaux.

He writes: For this dish I would recommend a Premières Côtes de Bordeaux (from Cadillac). It’s a much lighter style of sweet wine than Sauternes with delicious aromas and flavours of lemon sherbet. If you haven’t yet experienced the delight in your mouth when you drink sweet wine with salty Roquefort cheese I urge you to give it a try.

Hot Pears with Roquefort and Walnuts

Serves 2
Pears, like apples, go well with lots of cheese because of their sweet and sour taste. This recipe could be eaten as a starter or a cheese course.

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Cook Time
5 min

Cook Time
5 min

Ingredients
  1. 2 ripe Bartlett pears
  2. 1/2 cup Roquefort cheese, crumbled into pieces
  3. 1/4 cup walnuts, roughly chopped
  4. 1 Tbsp créme fraîche
  5. 1 Tbsp port
  6. 1 scallion, sliced
  7. Salt
  8. Pepper
Instructions
  1. Take the pears and cut in half lengthways.
  2. Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. This should leave you with 4 boats.
  3. Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
  4. Fold in the crème fraîche, port, scallion, and seasoning.
  5. Fill the boats and bake for 5 minutes to an oven at 350F until brown.
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Bordeaux Wines | Blog

Hot Pears with Roquefort and Walnuts [RECIPE]

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