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Mulled pears with Roquefort dressing

Pear, blue cheese and toasted nuts is a combination made in heaven

  • Prep: 20 mins
    Cook: 5 mins
    Plus cooling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 275
  • Carbohydrates 18
  • Saturated Fat 9
  • Sugar 18
  • Protein 5
  • Fat 19
  • Fibre 2
  • Salt 0.75

Nutrition per serving

  • Calories 275
  • Carbohydrates 18
  • Saturated Fat 9
  • Sugar 18
  • Protein 5
  • Fat 19
  • Fibre 2
  • Salt 0.75

Ingredients

  • 3 firm, shapely Conference pears, peeled, halved and cored, but stalks left on
  • 300ml red wine, such as Merlot
  • 3 tbsp caster sugar
  • 1 cinnamon stick
  • handful toasted pecan nuts
  • couple handfuls watercress
  • 1 tsp white wine vinegar
  • 3 tsp olive oil
  • 100g Roquefort, crumbled
  • 125ml crème fraîche

Method

  1. Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.

  2. Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.

  3. Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

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