A spectacular cheese with accompaniments makes a perfect shared plate. There is a wonderful range of Italian cheeses available in New Zealand – both locally made and imported. Here, I’ve used cheeses from artisan cheesemaker Il Casaro. We have shown whole cheeses, but obviously you can also buy smaller pieces to suit.
INGREDIENTS
1 piece Gocce Blue cheese or other blue cheese of choice
Roasted pears
4 pears, firm and not too ripe
2 tablespoons butter
4 tablespoons honey
2 tablespoons caster sugar
METHOD
Preheat the oven to 180°C.
Pears: Halve the pears, leaving the skin on and core in. Place them cut-side up in a baking dish.
Put the butter, honey and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar.
Spoon the honey mixture over the pears and roast for 15 minutes. Turn over and roast for a further 15 minutes then turn cut side up again and roast until caramelized and very tender when pierced with a skewer. This can take up to another 30 minutes if the pears were hard.
If the pan starts to catch add a splash of water, as you want the lovely thick pan juices to spoon over the pears. If making the pears ahead, rewarm and serve just warm.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.