Swiss - Caramel Pears with Cheese Covering
An enjoyably light dessert topped with a touch of melted Appenzeller ® CLASSIC. Whether made with pear and cranberry compote or apple and blackberry jam - this dessert is magnificent.
Featured Pinch Tips Video
- 3 Tbsp
- ittle lemon juice
- 150 ml
- 1/2 stick
- vanilla bean
- 120 g
- appenzeller ® classic
- 2 Tbsp
- cranberry compote
- twigs of thyme
1Caramelize the sugar with a few drops of lemon juice in a wide chrome steel frying pan, then remove the pan from the heat.
2Pour the water on to the sugar. Let the caramel simmer gently until it has dissolved.
3Peel the pears, cut them in half and remove the core, then pour a little lemon juice over the pears so that they do not turn brown.
4Place the pears and sticks of vanilla into the caramel syrup and simmer the fruit until it is almost soft.
5Cut the cheese into thin slices.
6Remove the pears from the syrup and place them on to a baking tray covered with baking paper.
7Fill with the cranberry compote and place the cheese slices on top and bake the pears in on oven at 180 ° C for 6-8 minutes.
8Place the baked pears into individual dishes, pour over the caramel syrup and sprinkle over a few leaves of thyme.
9Tip: For another wonderful version, prepare the dessert with apples and fill the fruit with blackberry jam instead of cranberry compote.