Best Mulled Pears With Roquefort Dressing Recipes

ROQUEFORT TOASTS WITH PEPPERED PEARS

Roquefort toasts with peppered pears image

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Provided by Jane Hornby

Time 25m

Number Of Ingredients 11

Ingredients

2 just-ripe pears , cored, then each cut into 8
1 tsp mild olive oil
peppercorns , crushed (we used a mix of colours)
85g roquefort
5 tbsp double or whipping cream
2 handfuls baby salad leaves
slices from sourdough bread loaf, halved and toasted just before serving
1 tsp walnut oil
2 tsp mild olive oil
1 ½ tsp wine vinegar (red or white)
½ tsp honey

Steps:

Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.

Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium

MULLED WINE POACHED PEARS WITH TOASTED ALMONDS

Mulled Wine Poached Pears with Toasted Almonds image

Provided by Damaris Phillips

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 bottle red wine, such as Cabernet Sauvignon
5 ounces plus 5 tablespoons honey
4 whole cloves
3 Thai bird chiles
2 sticks cinnamon
1 whole star anise
1 vanilla bean, split and seeds scraped
4 green Bartlett pears, peeled, cored and quartered (about 2 pounds)
One 4-ounce package cream cheese, at room temperature
Zest of 1/2 lemon
3/4 cup sliced almonds, toasted

Steps:

In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.