Pears with Roquefort Filling and Walnuts

Ingredients

• 2 firm pears
• 250 ml white wine
• 1 sprig lavender
• 2 tbsp vanilla sugar
• a handful walnut kernels
• 2 tbsp honey
• 75 g Roquefort cheese
• 100 g Mascarpone
• Salt
• Pepper
• lavender buds (for garnish)

Instructions

1. 1.

   Peel the pears, halve them and remove the core with a melon baller. In a pot combine the wine, vanilla sugar, and lavender; heat until simmering and poach the pears for 2 minutes. Set aside and allow the liquid to cool.

2. 2.

   Blend the Roquefort cheese with mascarpone in a blender until smooth. Season with salt and pepper. Take 2 tbsp of the cooled pear liquid, add honey and walnuts to a small saucepan, and gently glaze the nuts while stirring. Drain the pears from the liquid, spread the Roquefort cream over them, and arrange on a plate. Drizzle some of the remaining liquid over the pears, sprinkle with walnuts and lavender buds, and serve with sparkling wine.