Walnut And Pear Marmalade With Roquefort Sables

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Dessert	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		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

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. Meanwhile, make the sables. Preheat the oven to 190Â°c /
375Â°f. 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. 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. 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). 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 743 Calories From Fat: 480 Total Fat: 55.4g Cholesterol: 76.8mg Sodium: 470.2mg Potassium: 417.1mg Carbohydrates: 63g Fiber: 8.3g Sugar: 35.8g Protein: 7.2g