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.

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