| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Dessert, Here’s one , Earlier2 | 6 | servings | |
INGREDIENTS
| 100 | g | Unsalted Butter |
| 1 | Lemon; (juice and zest) | |
| 100 | g | Soft Brown Sugar |
| 1 1/8 | kg | Pears; (peeled, cored and |
| ; roughly chopped) | ||
| 2 | Cloves | |
| 30 | ml | Brandy |
| 175 | g | Walnut Pieces; (toasted) |
| 100 | g | Butter |
| 100 | g | Plain Flour |
| 100 | g | Roquefort Cheese; (broken into pieces) |
| Freshly Ground Black Pepper | ||
| 1 | Egg; (beaten – to glaze) |
INSTRUCTIONS
MARMALADE ROQUEFORT SABLES 1. Put the butter, lemon juice and zest in a small saucepan and warm gently, until the butter is melted. Stir in the sugar, add the pears and cloves. Cover, cook until the pears are soft - approximately 10 minutes. 2. Meanwhile, make the sables. Preheat the oven to 190ºc / 375ºf. Sieve the flour into a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add the roquefort and season with freshly ground black pepper, mix together to form a dough. 3. Roll out the dough about 1/4 inch thick on a floured surface, and cut into about 20 triangles, rounds and squares. Put on a greased baking sheet, brush with a little beaten egg and bake in the preheated oven for about 10 ~ 15 minutes or until golden. 4. When the pears are soft, remove the lid and reduce the excess liquid, this will take approximately 20 minutes. Add the brandy and cook for 1 minute. Cool, then add the walnuts. Be careful not to caramelise the pears. Leave the sables to cool for 5 minutes before transferring them to a wire cooling rack (to prevent them from crumbling). 5. Serve the sables with the marmalade and a little roquefort cheese. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
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