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

  • Category


  • Difficulty


  • Nutritional value / pers.

    375 kcal

  • Total time

    40 min

  • Preparation time

    25 min

  • Cooking time

    15 min

Ingredients (4 people)


  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 by: Irma Dütsch | Source: Valais Cooking

Wine suggestion

Humagne Blanc