Goat Blue Cheese and Pear Timbales a Light Starter Course
This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo. You say tomat-oh…
Here is David’s original post and gorgeous step-by-step photos of this starter dish, which he prepared for Valentine’s dinner.
Goat Blue and Pear Timbales
This starter course is actually very easy to make, but you don't need to tell your guests. Enjoy this savoury combination of blue cheese, pear and walnuts.
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- a pat of Butterfor the ramekins
- Parchment Paper
- 2 5-inch Sprigs Rosemaryleaves only
- 1/2teaspoon White Peppercorns
- 1/2cup + 2 Tbsp Cream
- 4oz Blue Goat Cheeseor other blue cheese
- 2large Eggs
- 1/2 Anjou Pear (firm-ripe )peeled and cut into 1/2-inch cubes
- Baby Spinach Leavesabout 8-10 per serving
- 4+ Whole Walnut Halvesfor garnish, plus chopped walnuts,
- Floral Honeyfor drizzling
It is important to let the ramkins rest for 30-minutes (or so) after cooking.