“It’s a beautiful delicacy dish that combines the sweetness and power of the blue cheese with the slightly sweet tenderness of pears cooked in the Floc de Gascogne. You can replace it with Pineau des Charentes. An original way to make cheese.”
Difficulty: Easy
Preparation time: 10 minutes
Cooking: 20 min
Ingredients list for the Pear and Bleu des Causses
Serves 4 persons:
2 pears
200 g Blue des Causses
50 g butter
50 g of sugar powder
½ l water
20 cl Floc de Gascogne
Directions
Preparation of ingredients
- Peel the pears, cut them into 2, and core them.
- In a saucepan, add 25g sugar and water, cook until the sugar dissolves, remove the pear halves, and cook them, keeping them firm.
- Handle the Bleu de Causses cheese and ¾ of the butter, form 4 dumplings, and keep them refrigerated.
Final Preparation
- Melt the remaining butter in a frying pan, and pour in the remaining sugar.
- Place the pear halves and add the Floc. Cook gently until the pears are caramel-colored.
- On each plate, place a pear half, a scoop of blue, and drop a few drops of syrup.
Most Popular Recipes
Pear and Bleu des Causses Appetizer
Author: Nina L. Palmer | Servings: 4 serving
Prep Time: 10 min |
Cook Time: 20 min
This sophisticated French appetizer combines the sweetness of Pear and the power of the blue cheese.
- 2 pears
- 200 g Blue des Causses
- 50 g butter
- 50 g of sugar powder
- ½ l water
- 20 cl Floc de Gascogne
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Instructions
Preparation of ingredients
- Peel the pears, cut them into 2, and core them.
- In a saucepan, add 25g sugar and water, cook until the sugar dissolves, remove the pear halves, and cook them, keeping them firm.
- Handle the Bleu de Causses cheese and ¾ of the butter, form 4 dumplings, and keep them refrigerated.
Final Preparation
- Melt the remaining butter in a frying pan, and pour in the remaining sugar.
- Place the pear halves and add the Floc. Cook gently until the pears are caramel-colored.
- On each plate, place a pear half, a scoop of blue, and drop a few drops of syrup.
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