- 100 g Ile de France Roquefort (3 ½ oz)
- 3 ripe but firm pears
- Freshly squeezed lemon juice (3 lemons)
- 30 g dried cranberries (1 oz)
- 30 g walnut halves (1 oz), toasted and chopped
- 120 ml apple cider (4 fl oz)
- 3 tbsp. port
- 60 g brown sugar (2 oz)
- 60 ml olive oil (2 fl oz)
- Thyme for decoration
1. Preheat the oven to 190 °C (375 °F).
2. Peal the pears and slice them lengthwise into halves. Remove the core and seeds from each pear, leaving a round well for the filling.
3. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling.
4. Toss the pears with some lemon juice to prevent them from turning brown.
5. Arrange the pears, core side up, in a baking dish.
6. Gently toss the crumbled Roquefort, dried cranberries and walnuts together in a small bowl.
7. Divide the mixture among the pears.
8. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar.
9. Pour the mixture over and around the pears.
10. Bake the pears, basting occasionally with the cider mixture, for 30 min. Set aside at room temperature.
11. Just before serving, whisk together olive oil, lemon juice, and basting liquid in a large bowl.
12. Drizzle each pear with some of the basting liquid. Sprinkle with salt and serve warm. Decorate with thyme.
Ile de France Roquefort is made according to the artisanal tradition of Roquefort (DOP) with a crumbly yet unexpected creamy texture