Petals of luscious pear open to receive the tangy cheese and chive filling, creating an ingenious sweet-and-sharp starter for a dinner party.
ingredients
serves 4
4 small, ripe but firm Cornice, Packham or other rounded pears
Juice of 1 lemon, strained
1/4 cup Blue Stilton cheese
2 level teaspoons snipped chives
3/8 cup low-fat fromage frais
Curly endive leaves to garnish
2 level tablespoons low-fat natural yoghurt
2 teaspoons balsamic vinegar
method
1. Using a small, sharp knife, remove a small cone-shaped piece from the base of each pear. Carefully cut out the core, working from the bottom. Cut the stalk off each pear. Peel the pears and immediately brush well with the lemon juice so that they do not go brown.
2. Make four downward cuts in the top of each pear, cutting through the narrow upper part and a third of the way down the rounded part. This will divide the top of the pear into eight segments. Carefully cut each segment again to make 16 thin 'petals'.
3. Mix the Stilton and half the chives into the fromage frais. Pipe a share of the mixture into the top of each pear through a large plain nozzle, pressing the petals apart gently. If you prefer, you can use a small spoon to put the filling in the pears.
4. Place the stuffed pears on individual serving plates and garnish with the endive leaves. Mix the yoghurt and vinegar, and spoon a little of this dressing over each pear. Sprinkle with the remaining chives and serve.
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more information
If time is short, simply peel, halve and core the pears, then spoon the cheese mixture on top and set two pear halves on each plate with the garnish.
