Ingredients
1 sheet of puff pastry
4 pears
1 glass of Riesling-type white wine
4 tablespoons sugar
1 lemon
100 g Roquefort
Así puedes prepararlo
Spread out the pastry sheet and cut into 5 cm squares. Pierce with a fork and place on a baking sheet. Bake in a preheated oven at 210ºC for 12-15 minutes until browned
Peel the pears and cut in half, remove the heart and place on the tray. Pour the wine into the case and place the tray on top. Sprinkle the pears with the lemon and sugar. Close and cook in a preheated oven at 200ºC for 25 minutes. Microwave: 5-6 minutes at full power.
One minute before the pears are finished, place the Roquefort chunks in the middle of the pears. Close and finish cooking.
Serve the pears with cheese in bowls along with the puff pastry squares and sprinkle with caramelised sugar sauce.
For the caramelised sugar sauce: Place 100 g sugar in a saucepan, allow to caramelise and add half the wine from the steam case and 30 g. sugar. Stir until blended and serve over the pears.
