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BAKED SLICED PÉLARDON WITH CARAMELISED PEARS

Protected by an AOC label, Pélardon is a small cheese made from raw goat's milk. It's a quintessential product of the Causses and the Cévennes.
Pélardon is especially tasty in the spring when the grass is green and tender, and in the autumn when the goats are enjoying aromatic flavours such as chestnut and hazelnut.

BAKED PÉLARDON RECIPE

© Photothèque Hérault Tourisme

INGREDIENTS (FOR 6 PEOPLE):

6 Pélardon cheeses
2 eggs
50g of breadcrumbs
6 pear halves in syrup
1 red lettuce
2 tablespoons of Cévennes honey
10g sugar
3 tablespoons water
4 tablespoons olive oil
1 tablespoon balsamic vinegar

METHOD:

Break and beat the eggs.
Roll the Pélardon cheeses in the egg and then in the breadcrumbs.
Heat 2 tablespoons of olive oil in a frying pan, and fry the Pélardon cheeses for 30 seconds on each side. Set aside.
Put the sugar, water and honey into another pan. Caramelize, then add the pears and coat them in the caramel. Set aside.
Prepare the lettuce, washing the leaves thoroughly.

DRESSING:

Thinly slice the Pélardon cheeses and pears and arrange them on a baking sheet. Bake in the oven for 4 minutes at 200°C.
Meanwhile, dress the red lettuce with a teaspoon of honey, 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar and arrange on 6 plates.
Remove the sliced Pélardon cheeses and pears from the oven and add them to the plates.
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