Indulge in a delightful fusion of flavours with Sharpham Pinot Noir Fig chutney poached pears, perfectly complemented by the luxurious richness of Sharpham Elmhirst triple cream cheese. This elegant dessert features succulent pears, tenderly poached in a fragrant blend of red wine and aromatic spices, from the chutney, infusing each bite with warmth and depth. The creamy cheese brings a velvety smoothness that elevates the entire experience. Prepare to savor a harmonious balance of textures and tastes, perfect for an autumnal or winter evengin.
Ingredients
- 160 g Mini Elmhist Cheese
- 4 whole pears, peeled and cored
- 2 tbsp Sharpham Pinot Noir Fig Chutney
- 1 litre red wine
- 2 tbsp Lyme Bay Elderberry Port
Instructions
- Peel and core the pears, keeping them whole
- Put the chutney, wine, elderberry port into saucepan, mix and bring to a simmer.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine and chutney mixture. The cooking time will depend significantly on the ripeness of your pears – they should be tender when pierced with a cocktail stick.
- Once cooked through, drain from the liquor and serve warm with a quarter of the Sharpham Elmhist triple cream cheese.