Roquefort Pears recipe
information
The tangy flavour of the blue Roquefort cheese makes a delicious contrast to the sweetness of dessert pears. But if you wish, you can substitute Gorgonzola or Stilton cheese, which are not so expensive. For a richer flavour you can use a few tablespoons of whipping or double cream instead of the yoghurt. The stuffing and sauce can be made up to 4 hours in advance if kept covered in a cool place, but if possible the pears should not be peeled and stuffed until just before you are ready to eat.
Preparation time : 25 minutes,
Calories per serving: 245
ingredients
Visually appealing, these sweet dessert pears are filled with tangy blue cheese and yoghurt with walnuts.
4 ripe dessert pears
3 oz (75 g) Roquefort cheese
3 oz (75 g) skimmed milk soft cheese
1/4 pint (150 ml) natural low-fat yoghurt
Cayenne pepper
2 oz (50 g) shelled walnuts
1 tablespoon chopped fresh tarragon
or 1/2 teaspoon dried
A little lemon juice
1 teaspoon tarragon wine vinegar
or white wine vinegar
Lamb's lettuce, or 8 small lettuce
leaves for garnish
Tarragon sprigs for garnish
3 oz (75 g) Roquefort cheese
3 oz (75 g) skimmed milk soft cheese
1/4 pint (150 ml) natural low-fat yoghurt
Cayenne pepper
2 oz (50 g) shelled walnuts
1 tablespoon chopped fresh tarragon
or 1/2 teaspoon dried
A little lemon juice
1 teaspoon tarragon wine vinegar
or white wine vinegar
Lamb's lettuce, or 8 small lettuce
leaves for garnish
Tarragon sprigs for garnish
method
1. Put the Roquefort cheese in a bowl and mash well with a fork. Beat in the soft cheese, 1 tablespoon of the yoghurt, and the cayenne pepper. Transfer half of this stuffing mixture to a second bowl.
2. Reserving 8 walnut halves for garnishing, chop the rest and stir them into one of the bowls, along with the chopped tarragon.
3. Peel and halve the pears. Remove the cores from the pears with a teaspoon and hollow out the cavities from 4 halves to make them slightly larger. Slice 4 halves lengthways and brush all over with a little lemon juice to prevent them from discolouring. Pat the pears dry, then fill the hollowed - out cavities with the nutty stuffing.
4. To make the dish look more attractive, fan the sliced pears out on individual plates and place a stuffed pear on each plate.
5. Gradually whisk the remaining yoghurt into the cheese mixture in the second bowl, and then add the wine vinegar to make a smooth dressing. Spoon the dressing carefully over the pears.
6. Roughly chop the remaining walnuts and scatter over the pears. Garnish with the lettuce and tarragon sprigs and serve immediately.
2. Reserving 8 walnut halves for garnishing, chop the rest and stir them into one of the bowls, along with the chopped tarragon.
3. Peel and halve the pears. Remove the cores from the pears with a teaspoon and hollow out the cavities from 4 halves to make them slightly larger. Slice 4 halves lengthways and brush all over with a little lemon juice to prevent them from discolouring. Pat the pears dry, then fill the hollowed - out cavities with the nutty stuffing.
4. To make the dish look more attractive, fan the sliced pears out on individual plates and place a stuffed pear on each plate.
5. Gradually whisk the remaining yoghurt into the cheese mixture in the second bowl, and then add the wine vinegar to make a smooth dressing. Spoon the dressing carefully over the pears.
6. Roughly chop the remaining walnuts and scatter over the pears. Garnish with the lettuce and tarragon sprigs and serve immediately.
serving amount
serves 4
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