Poached pear wraps with Roquefort cream

For 6 people
  • 6 wraps
  • 2 pears
  • 50 g sugar
  • 1 l water
  • 1 pinch nutmeg
  • Freshly-milled pepper
  • Roquefort cream : 150 g Roquefort
  • 2 tbsp liquid cream
  • 1 tbsp crushed pistachios
  • Prepare a syrup by heating the water, sugar and nutmeg.

    Poach the pears, whole, in the syrup.

    Remove the pears, set aside to cool, peel and cut into strips.

    Prepare the Roquefort cream by melting all of the ingredients together over low heat.

    Roll up the wraps, fill with pear and top with the Roquefort cream.

    Perfect wine pairing

    More about this grape variety

    Syrah de France

    Spicy, meaty and aromatic, a great red wine full of sensations. Syrah, originally from the Dauphiné region, brings together all of the qualities we look for today in a great red wine; a beautiful, dense, sparkling color; fine, silky tannins; and full body and powerful aromas with a long finish. Flawless with spicy pork dishes. Syrah loves pork, as they both combine a meaty texture and mellow, powerful aroma on the palate. Pork Spring Rolls with Green Lentils, with fresh coriander, is a perfectly balanced match. Get creative with Creole Black Pudding. This specialty from the French West Indies needs a powerful, spicy wine with long-lasting flavor. Syrah’s opulence tempers the flame of this delicacy, drawing upon the mango’s sweet, sugary note to pull off this tricky feat. A true delight.

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