Ingredients

Ingredients for 4 Portions

4 firm pears, e.g. Conference, Louise Bonne, Forelle pears, Kaiser Alexander, Williams
100 g Emmentaler AOP Surchoix
Walnuts
150 g mild honey, e.g. acacia or lime blossom
6 star anise (also good with a cinnamon stick and 2 tbsp chopped cristallised ginger)
½ raw beetroot, cut into slices, or replace with 4 tbsp beetroot or red berry juice, e.g. red currants,raspberries
2 tbsp lemon juice
1 pinch sea salt

Star of the dish
Emmentaler AOP Réserve/Surchoix

Preparation

The pears can be prepared the day before. This brings out their flavour. For the liquor cook together the honey, 5 dl water, spices, beetroot or berry juice, lemon juice and salt and leave to cook until the honey has dissolved in the liquid. Remove the core of the pears with a melon baller, then peel the pears. The spiced liquor can now penetrate the pears from the inside as well. Place the pears in the lightly simmering liquor and cover with a circle of greaseproof paper. This way the pears are always covered with the liquor. Leave to cook for 20 minutes, or until they are just soft, but not mushy.

The reduction is the most important part of a «sauce». Remove the pears with a slotted spoon. Allow the liquor to reduce until only around 2 dl liquid remains. Leave to cool at room temperature. Pour over the pears.

The potato peeler is an allrounder: finely shave the Emmentaler AOP and scatter over the pears.

Accompany with fruit or nut bread.

Tip: The pears are indeed sweet but taste good with salad and Emmentaler AOP as a starter. Prepare a babyleaf salad with a mustard vinaigrette dressing. Slice the pears and serve with Emmentaler AOP shavings.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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