Potted blue cheese with honey-baked pears
Serves 8 For the pears
with the softened butter, apple brandy and nutmeg. Beat with a wooden spoon until fairly smooth. Taste and add pepper (you are unlikely to need salt), then spoon into a bowl or jar.
the cheese within a few days, it’s fine covered in the fridge. If making it in advance, it’s
If you are going to eat
best to pour clarified butter on top to seal it. Melt 50g butter in a heavy pan over a low heat and skim the froth off the surface, leaving a golden layer below. Carefully pour off this golden butter, leaving a cloudy liquid in the pan (discard this). The golden liquid is clarified butter. Pour some over the cheese, cover and refrigerate. Sealed properly, this will keep for several weeks.
Preheat the oven
fan*/gas mark 5.
Halve the pears
– there’s no need to peel or core them – and lay cut-side up in a roasting tin or a gratin dish, in a single layer. They should be quite snug – if there is too much room around them the honey and juices will spread out and burn.
in a pan, then add the honey, sugar and a pinch of salt. Stir, then pour this over the pears.
for about 30 minutes, turning the pears halfway through. For the last five minutes, turn them cut-side up again. They should be tender and slightly caramelised – if they are still firm, bake for longer.
Leave to cool a little.
They should be served slightly warm.
Serve with the potted cheese
bread or crackers.
50g butter (optional)8 pears (not too ripe) 20g butter5 tbsp honey3 tbsp granulated sugarPut the cheese in a bowl Melt 20g butter Bake, basting occasionally,