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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.