Is simple recipe for pears with roquefort It is perfect for those who hate having to measure or weigh amounts of ingredients, because its author, who is none other than my father, always prepares it by eye. It is a simple dish but one that surprises at first bite, with a delicious combination of textures and savory and sweet flavours. And it reminds us why it is recommended to accompany blue cheese with sweet fruits.
My father learned this preparation many years ago in Switzerland, where it is common to find canned lingonberries in any supermarket, not as sweet as a jam. In Spain it is still difficult, so we can make our own blueberry sauce following this recipe, or we can use blueberry jam. red currant. It would also go well with a compote or jam made from another forest fruit, but with an acid touch.
We use pears conference of a good size, leaving a generous portion to take as a first course or accompany a piece of meat or a complete salad. With smaller pears we will get more units that we could turn into a starter or part of a snack lunch or dinner.
Preheat the oven to 200ºC with heat up and down and prepare a large dish or tray, lining it with non-stick paper if desired. Wash and peel the pears; cut in half lengthwise and carefully scoop out the hearts, leaving a generous gap. Sprinkle with lemon juice all over.
Crumble the blue cheese in a bowl and add the jam or compote. Incorporate the liquor little by little and mix everything until forming a kind of soft cream, neither too thick nor runny, with lumps. Taste and adjust amounts to taste. Fill all the pears generously.
Roll out the puff pastry on a lightly oiled or floured surface, or using non-stick paper; be careful not to make it too thin or it could be more difficult to handle. Cut portions to wrap each pear, making sure there are no gaps open or parts of the filling exposed, sealing the joints well.
Arrange the packets of pears in the fountain and paint with the beaten yolk. prick lightly each portion and bake for about 20-25 minutes, first placing the pan in the lower part of the oven, and raising it to a level slightly higher than half after 10 minutes. If they brown too quickly, lower the temperature to 180ºC. Serve hot.
With what to accompany pears in puff pastry with roquefort
The satiating power of these pears in puff pastry will depend, as we have pointed out, on the size of the fruit and the skill we have in wrapping them in the dough, because if it is thicker they will fill us more. A good size serving is already quite filling as far as we can take it without more at dinner, with some greens on the side, or divide two medium portions as a single dish with a more complete salad. The potency of the filler can go wonders for a meat that pairs well with fruit sauces, such as game, sirloin or baked chicken.
Direct to the Palate | Pear tart with almond cream and maple syrup: recipe
Direct to the Palate | Celery, pistachio and blue cheese salad: an easy recipe as surprising as it is healthy