Recipe - Walnut And Pear Marmalade With Roquefort Sables

MARMALADE
100 g Unsalted Butter
1 Lemon; (juice and zest)
100 g Soft Brown Sugar
1 1/8 kg Pears; (peeled, cored and
; roughly chopped)
2 Cloves
30 ml Brandy
175 g Walnut Pieces; (toasted)

ROQUEFORT SABLES
100 g Butter
100 g Plain Flour
100 g Roquefort Cheese; (broken
into pieces)
Freshly Ground Black Pepper
1 Egg; (beaten to glaze)

1. Put the butter, lemon juice and zest in a small saucepan and warm
gently, until the butter is melted. Stir in the sugar, add the pears and
cloves. Cover, cook until the pears are soft approximately 10 minutes.

2. Meanwhile, make the sables. Preheat the oven to 190ºc / 375ºf. Sieve the
flour into a large bowl, rub in the butter until the mixture resembles fine
breadcrumbs. Add the roquefort and season with freshly ground black pepper,
mix together to form a dough.

3. Roll out the dough about One fourth inch thick on a floured surface, and cut
into about 20 triangles, rounds and squares. Put on a greased baking sheet,
brush with a little beaten egg and bake in the preheated oven for about 10
~ 15 minutes or until golden.

4. When the pears are soft, remove the lid and reduce the excess liquid,
this will take approximately 20 minutes. Add the brandy and cook for 1
minute. Cool, then add the walnuts. Be careful not to caramelise the pears.
Leave the sables to cool for 5 minutes before transferring them to a wire
cooling rack (to prevent them from crumbling).

5. Serve the sables with the marmalade and a little roquefort cheese.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.