← All recipes

🍽️ Pears stuffed with Roquefort and glazed walnuts

365 kcal · 30 min · 4 servings

Ingredients

• 2 pears (firm)
• 250 ml white wine
• 1 sprig lavender
• 2 tbsp vanilla sugar
• 1 handful walnut kernels
• 2 tbsp honey
• 75 g Roquefort
• 100 g mascarpone
• salt
• pepper
• lavender flowers (for garnish)

Instructions

1. 1. Peel the pears carefully.
2. 2. Cut the pears in half.
3. 3. Remove the core using a melon baller.
4. 4. Put the wine, sugar, and lavender buds into a pot.
5. 5. Heat the liquid.
6. 6. Poach (cook briefly in hot liquid) the pears for 2 minutes.
7. 7. Remove the pears from the pot.
8. 8. Let the pears cool in the remaining liquid.
9. 9. Set the pears aside.
10. 10. Put the Roquefort cheese and Mascarpone into a blender.
11. 11. Mix the cheese well.
12. 12. Season the cheese cream with salt and pepper.
13. 13. Take 2 tablespoons of the pear liquid.
14. 14. Add the liquid to a small pot along with the honey and nuts.
15. 15. Lightly glaze the nuts while stirring.
16. 16. Remove the pears from the liquid.
17. 17. Let the pears drain.
18. 18. Fill the pears with the Roquefort cream.
19. 19. Arrange the filled pears on a plate.
20. 20. Drizzle some liquid over the pears.
21. 21. Add the glazed nuts.
22. 22. Sprinkle the dish with a few lavender buds.
23. 23. Serve the dish with sparkling wine.

Nutrition per serving

• kcal: 365
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 26 g