St.-André Cheese With Ginger Pears
Indulge in the perfect pairing of sweet and savory with this delightful recipe. Succulent pears cooked to perfection with brown sugar and fragrant cardamom, enhanced by the addition of crystallized ginger, create a rich and aromatic compote. Serve alongside a creamy St.-André cheese, inviting guests to spread this luscious combination onto slices of crispy baguette. An elegant and irresistible appetizer awaits you and your loved ones.
— Constant Cookbook
Ingredients
- 1 lb. firm but ripe pears, peeled, cored and cut
- into 1/2-inch pieces
- 1/4 cup firmly packed light brown sugar
- 3 Tbs. cider vinegar
- 1/4 tsp. ground cardamom
- 3 Tbs. finely chopped crystallized ginger
- 1 wedge (3/4 lb.) St.-André cheese, at room
- temperature
- About 30 baguette slices, each 1/2 inch thick
Instructions
- In a small, heavy saucepan over medium-high heat, combine the pears, brown sugar, vinegar and cardamom. Bring to a boil, stirring to dissolve the sugar, then boil, stirring frequently, until the liquid thickens to a thick syrup and coats the pears, about 8 minutes. Mix in the crystallized ginger. Transfer to a small bowl and let cool briefly.
- Arrange the bowl of ginger pears and the wedge of cheese on a platter. Accompany with the bread slices. Diners spread the cheese on the bread and top with the warm or room-temperature pears.
Comments
No comments found.