Pere savarin
Instructions
Mix 60 g of Roquefort with 30 g of butter until a smooth cream.
Crush other 60 g of Roquefort with 1/2 cup of cream until a creamy sauce.
Peel 4 juicy pears, remove the core with the appropriate tool and cut off a slice at the base to make them stand upright on serving dish.
Fill the core with the cream cheese and butter and pour on pears the cheese sauce and cream.
Sprinkle with paprika and go for 2 hours in the refrigerator.
Ingredients and dosing for 4 persons
- 120 g of roquefort cheese
- 30 g of butter
- 1/2 cup of cream
- 4 pears
- Paprika