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  1. Home
  2. Recipes
  3. Appetizers
  4. Roquefort with Pear Balsamic

Roquefort with Pear Balsamic

Directions:

  1. Peel the pears, cut them in half, and core them with a melon baller.
  2. Caramelize the sugar, and deglaze it with VOM FASS Pear Balsamic Vinegar. Add the white wine, cloves, VOM FASS Pepper, bay leaf, and allspice. Bring it to a boil.
  3. Once boiling, return to a low temperature and stew the pears. Remove four pear halves from the stock. Cut up the remaining two halves of the pears roughly; cook them in the stock until creamy, and strain through a sieve.
  4. Cut the crust from the toast, and dice the inside part to make croutons. Fry them in a pan with VOM FASS Rapeseed Oil and thyme until golden.
  5. Cut the reserved stewed pears into fans and place them on four oven-safe plates. Crumble Roquefort cheese on top, and briefly bake in the oven.
  6. Remove from the oven, drizzle with some of the stock, sprinkle with croutons, and serve. 

Ingredients

Ingredients:

Serves 4

  • 3 pears
  • 4 tsp. sugar
  • 3 T. VOM FASS Pear Balsamic Vinegar
  • 1⁄2 cup dry white wine
  • 3 cloves
  • 1 T. VOM FASS Pepper
  • 1 bay leaf
  • 2 allspice berries
  • 4 slices toast
  • 3 T. VOM FASS Rapeseed Oil
  • 2 sprigs thyme
  • 1⁄2 lb. Roquefort cheese (or another good blue cheese) 

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  • Colorful Peppercorns with Pink Berries
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