Ingredients for 10 servings
- 4 pears
- 4 tablespoons of sugar
- 4 tablespoons of sherry vinegar
- 20 cl (0.8 cup) of whole liquid cream
- 100 g (3.5 oz) of roquefort
- salt, 5 peppercorns
- a few walnuts roughly chopped
Recipe: Pear, Roquefort and Walnut Verrine
Prep
15 min
Cook
1 min
Total
16 min
Servings
10 serv.
Here is a very beautiful verrine of pear compote with sherry vinegar/roquefort whipped cream and walnuts!
Step-by-step directions
1 Peel the pears, remove the core, cut them into small pieces, cook them on low heat in a saucepan by adding the sherry vinegar and sugar for 5 minutes.
2 Blend until you obtain a syrupy texture.
3 Put in the bottom of your verrines and store in the refrigerator until the compote is well chilled.
4 Then take the roquefort, crumble it and melt it in the microwave.
5 Pepper and salt just a little. Whip the cream into whipped cream.
6 Add the cooled roquefort. Refrigerate.
7 Then take a piping bag and add the whipped cream on top.
8 Finish the decoration by sprinkling with crushed walnuts. It's ready!
Chef Patrick's Comment
Good recipe, don't forget to pepper your whipped cream, personally I don't cook my pear cubes with vinegar but with a sweet wine (Sauternes or Jurançon).
Wine Pairing
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