Recipe

Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing

Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing

Preparation

  1. Peel and halve the pears, removing the seeds and core.
  2. Cook in the sugar syrup for 5 to 10 minutes, depending on how ripe they are. Place the pear halves on a baking tray, cut side up, sprinkle them with raw cane sugar and drizzle with honey.
  3. Bake in a preheated oven for 5 minutes at 180°C, pour the Valais Williams pear brandy AOP and Malvoisie into the baking tray and let caramelise.
  4. Whisk the goats’ cheese and chestnut purée together until smooth, then place in a piping bag with a flat nozzle.
  5. Pipe the filling into the pear halves and pour over the caramelised dressing.

 

Recipe: Irma Dütsch | Source: Valais Cooking

 

Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing

Preparation

  1. Peel and halve the pears, removing the seeds and core.
  2. Cook in the sugar syrup for 5 to 10 minutes, depending on how ripe they are. Place the pear halves on a baking tray, cut side up, sprinkle them with raw cane sugar and drizzle with honey.
  3. Bake in a preheated oven for 5 minutes at 180°C, pour the Valais Williams pear brandy AOP and Malvoisie into the baking tray and let caramelise.
  4. Whisk the goats’ cheese and chestnut purée together until smooth, then place in a piping bag with a flat nozzle.
  5. Pipe the filling into the pear halves and pour over the caramelised dressing.

 

Recipe: Irma Dütsch | Source: Valais Cooking