These pears make an elegant cheese course or serve them in lieu of dessert.
Serves: 6
INGREDIENTS
3 firm but ripe pears
100 grams soft blue cheese
½ cup walnuts, roasted
6 tablespoons runny honey
½ cup cream
To serve
slices of toasted walnut bread or brioche
METHOD
Preheat the oven to 180˚C. Cut 6 pieces of baking paper to measure 30 cm x 30 cm.
Peel, halve and core the pears. Cut into thin slices, keeping the pear in its shape. Carefully place it in the centre of the baking paper, hollow core side up and fan the slices slightly.
Crumble over the cheese then the walnuts and drizzle with honey and cream. Bring the edges together and seal by folding the sides over and securing with staples or paper clips. Transfer to a baking tray and roast for 10-15 minutes until the pears are tender and the cream is bubbling.
To serve: Let the parcels rest for 10 minutes then transfer to shallow bowls or plates. Use scissors to cut open the paper and serve warm with the toasted walnut bread or brioche.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.