Walnut and pear marmalade with roquefort sables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Unsalted Butter |
| 1 | Lemon; (juice and zest) | |
| 100 | grams | Soft Brown Sugar |
| 1⅛ | kilograms | Pears; (peeled, cored and |
| ; roughly chopped) | ||
| 2 | Cloves | |
| 30 | millilitres | Brandy |
| 175 | grams | Walnut Pieces; (toasted) |
| 100 | grams | Butter |
| 100 | grams | Plain Flour |
| 100 | grams | Roquefort Cheese; (broken into pieces) |
| Freshly Ground Black Pepper | ||
| 1 | Egg; (beaten - to glaze) | |
Directions
MARMALADE
ROQUEFORT SABLES
1. Put the butter, lemon juice and zest in a small saucepan and warm gently, until the butter is melted. Stir in the sugar, add the pears and cloves. Cover, cook until the pears are soft - approximately 10 minutes.
2. Meanwhile, make the sables. Preheat the oven to 190ºc / 375ºf. Sieve the flour into a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add the roquefort and season with freshly ground black pepper, mix together to form a dough.
3. Roll out the dough about ¼ inch thick on a floured surface, and cut into about 20 triangles, rounds and squares. Put on a greased baking sheet, brush with a little beaten egg and bake in the preheated oven for about 10 ~ 15 minutes or until golden.
4. When the pears are soft, remove the lid and reduce the excess liquid, this will take approximately 20 minutes. Add the brandy and cook for 1 minute. Cool, then add the walnuts. Be careful not to caramelise the pears.
Leave the sables to cool for 5 minutes before transferring them to a wire cooling rack (to prevent them from crumbling).
5. Serve the sables with the marmalade and a little roquefort cheese.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.