| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Drink, Food & | 4 | Servings | |
INGREDIENTS
| 2 | T | Diced unsalted butter |
| chilled | ||
| 60 | g | Walnut halves, good |
| quality | ||
| 150 | g | Sugar |
| 4 | Ripe comice or William pears | |
| 1 | Lemon, juice of | |
| 150 | g | Ripe blue cheese, cut into |
| small | ||
| wedges Roquefort | ||
| or Gorgonzola work | ||
| well | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Melt 1 tbsp butter in a large frying pan. Add the walnuts and cook for a few minutes until toasted, turning and shaking the pan frequently to prevent any burning. 2 Sprinkle over 1 tbsp sugar and stir until the sugar has completely dissolved. Turn out onto a plate, season to taste and leave to cool completely. 3 Peel the pears and remove the cores from the base of each pear, leaving the stems intact. Slice a little off the base to ensure the pears stand upright, then toss in the lemon juice to prevent discoloration. 4 Add the remaining sugar to a heavy- based pan that will comfortably fit the pears and heat for 5-10 minutes on a medium-high heat until a medium caramel, without stirring. 5 Drain the lemon juice from the pears and add to the pan, swirling gently until well combined. Reduce the heat and add the pears, base side down. Cook for 10 minutes until tender, turning regularly to ensure even cooking. Remove and arrange on serving plates. 6 Add the remaining butter and swirl until melted and slightly thickened. Spoon over the pears, surround with the walnuts and blue cheese, and serve. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 440
Calories From Fat: 230
Total Fat: 26.1g
Cholesterol: 48mg
Sodium: 795.3mg
Potassium: 136mg
Carbohydrates: 45g
Fiber: <1g
Sugar: 41.3g
Protein: 8.7g