Pear and Roquefort cream
Ingredients
- 200 g pear, peeled cored and chopped
- 1 tbsp lemon juice
- 50 ml white wine
- 2 tbsp runny honey
- ½ tsp fresh rosemary, finely chopped
- 150 g cream cheese
- 50 ml soured cream
- salt, white pepper
- 150 g Roquefort (or other blue cheese, Gorgonzola or Stilton), broken up
Method
- In a saucepan, bring wine and lemon juice to the boil, add pear and cook, uncovered, for 10 to 15 minutes until soft. Add rosemary and honey, remove from heat. Blend to a smooth consistency, pass through a fine-meshed sieve, set aside to cool.
- In a bowl, combine cream cheese and sour cream, season to taste, mix well. Add Roquefort and mix well again, fold in pear puree just before serving.