Roast Pear, Blue Cheese and Honey Flavour Pearls

Roast Pear, Blue Cheese and Honey Flavour Pearls

Stunning Roast Pear and local Blue Cheese are sweetened just beautifully with our Honey Flavour Pearls

Roast Pear, Blue Cheese and Honey Flavour Pearls

Is it dessert? Or just the perfect lunch in the Spring sunshine kinda dish? We have used a gorgeous local blue cheese from our friends at Bassine Specialty Cheeses but feel free to substitute for a gooey brie style if you prefer. 

What you’ll need… (4 serves)

  • 2 x firm Pears – we used Beurre Bosc variety
  • Butter – around 60g – melted
  • Brown sugar – around 40 g
  • Cheese – Blue or Brie – around 50 g per person
  • Pecans – small handful
  • Rocket – washed
  • Honey Flavour Pearls

To do…

Put your oven on to 180 C. Combine the butter and sugar in a bowl. Cut the pears in half. Remove the seeds with either a small knife, teaspoon or Parisienne cutter. Watch this clip if you’re not sure how to do it. Tumble the pears in the buttery sugar mix then place on a roasting tray and bake until golden and tender. You will need to carefully turn the pears throughout the cooking process so the are evenly golden. Mine took around 20 minutes to cook. A few sprigs of thyme would be lovely with the pears if you have some in the garden too.

Pop the pecans in for around 5 minutes too while the oven is on. This will crisp them up nicely. 

Ready to serve

Simply place a small handful of rocket, piece of cheese and roasted pear onto each plate. Fill the hollow where the seeds were with a generous spoonful of Honey Flavour Pearls and a drizzle of the liquid from the jar. Lastly add some roughly chopped Pecans to the plate.

**The cheese and roast pears will taste best served at room temperature. Also not everyone is a fan of Honey…take a peek at our other flavours HERE  There are plenty of others to choose from – Pepperberry & Cherry would be delicious

And then…

Pour the wine and relax.

Until next time

Enjoy…

from the Peninsula Larder Team

 

The early bird gets the worm, but the second mouse gets the cheese.     

Jeremy Paxman