Pot­ted blue cheese with honey-baked pears

The Sunday Telegraph - Stella - - #ONEDAY -

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.

to 190C/180C

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.

and

50g but­ter (op­tional)8 pears (not too ripe) 20g but­ter5 tbsp honey3 tbsp gran­u­lated su­garPut the cheese in a bowl Melt 20g but­ter Bake, bast­ing oc­ca­sion­ally,

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