A spectacular cheese with accompaniments makes a perfect shared plate. There is a wonderful range of Italian cheeses available in New Zealand – both locally made and imported. Here, I’ve used cheeses from artisan cheesemaker Il Casaro. We have shown whole cheeses, but obviously you can also buy smaller pieces to suit.
INGREDIENTS
1 piece Gocce Blue cheese or other blue cheese of choice
Roasted pears
4 pears, firm and not too ripe
2 tablespoons butter
4 tablespoons honey
2 tablespoons caster sugar
METHOD
Preheat the oven to 180°C.
Pears: Halve the pears, leaving the skin on and core in. Place them cut-side up in a baking dish.
Put the butter, honey and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar.
Spoon the honey mixture over the pears and roast for 15 minutes. Turn over and roast for a further 15 minutes then turn cut side up again and roast until caramelized and very tender when pierced with a skewer. This can take up to another 30 minutes if the pears were hard.
If the pan starts to catch add a splash of water, as you want the lovely thick pan juices to spoon over the pears. If making the pears ahead, rewarm and serve just warm.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!