Recipe
Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing
Preparation
- Peel and halve the pears, removing the seeds and core.
- 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.
- 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.
- Whisk the goats’ cheese and chestnut purée together until smooth, then place in a piping bag with a flat nozzle.
- Pipe the filling into the pear halves and pour over the caramelised dressing.
Recipe: Irma Dütsch | Source: Valais Cooking
Preparation
- Peel and halve the pears, removing the seeds and core.
- 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.
- 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.
- Whisk the goats’ cheese and chestnut purée together until smooth, then place in a piping bag with a flat nozzle.
- Pipe the filling into the pear halves and pour over the caramelised dressing.