Michel Roux Jr's hot pears with roquefort and walnuts recipe
Pears, like apples, go well with lots of cheese because of their sweet and sour taste. This recipe could be eaten as a starter or a cheese course.
Ingredients
- 2 ripe pears, Williams or Passe-Crassane
- 120 g Roquefort cheese, crumbled into pieces
- 60 g walnuts, roughly chopped
- 1 tbsp crème fraîche
- 1 tbsp port
- 1 spring onion, sliced
- 1 pinch salt and pepper
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Take the pears and cut in half lengthways.
- Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. This should leave you with 4 boats.
- Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
- Fold in the crème fraîche, port, spring onion and seasoning.
- Fill the boats and bake for 5 minutes to an oven at 180C until brown.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
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