Red wine poached pears and cheese plate
Infused with roses and cardamom, these pears are perfect as a dessert but mostly with different cheeses, served between the main meal and dessert.
8 medium size pears, peeled
8 dried (edible) rosebuds
6 cardamom pods
1 organic orange zest, finely grated
1 rosemary sprig
80 g Demerara sugar
400 ml red wine
pinch of sea salt
to serve:
various types of cheese (Morbier, Abondance, Comte, soft goat cheese and others)
Place pears and other ingredients in a saucepan that fits all the pears. There should be space between the pears. The snuggler, the better. Put on medium heat and let the wine warm up and bubble. When it bubbles, leave it to simmer for around 20-30 minutes until the pears are ready. The duration depends on the pears). Check by inserting a knife into a pear. If it slides easily, it is ready.
Take them out and place on a plate.* Cool them completely to room temperature and then in the fridge (sealed). Serve just like that or with a cheeseboard.
* If you want, turn the heat up high and boil the sauce down to a syrup for around 10 minutes. It is ready when it has been reduced by three quarters and is syrupy. Use it either on the pears or in another way you like.