Friday 15th December 2017
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Serves 4
Preparation time: 15 minutes + resting time
Cooking Time: 20 minutes

1 litre of red wine
2 Williams pears
Pinch of ground nutmeg
Pinch of ground clove
2 star anise
1 tablespoon of Muscovado sugar
100g fresh cherries
100g mixed white and red grapes
150g Roquefort
1 heart of celery – finely sliced

Ingredients for the vinaigrette:
50g toasted hazelnut
1 tablespoon of sherry vinegar
150ml avocado oil
1 egg yolk
Pinch of caster sugar
Pinch of salt

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Red wine spiced poached pear, cherries, grapes with Roquefort and toasted hazelnut vinaigrette

The day before, peel the pears, put them in a deep pan with the red wine and spices and cook on low heat for 20 minutes. Set aside to cool down completely, pass the pears and the cooking liquid in a container and refrigerate overnight.

Wash and discard the stones from the cherries, and grapes. Crumble the Roquefort. Slice the pears and place on plate. Put all the ingredients for the vinaigrette in a blender and blend to fine puree.

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