Roquefort Puff Pastry and Pears with Saffron
In a large saucepan, cover the pears with water, add the lemon zest and saffron, bring to a boil and poach the pears for 15 min.
Remove the pears, set aside to cool, peel, remove the core and cut into thin strips.
Spread the puff pastry out onto the countertop.
Cut 8 cm x 3 cm rectangles; top with pear strips and Roquefort, and sprinkle with pepper.
Place the rectangles on a non-stick baking sheet covered with a sheet of parchment paper.
Preheat the oven to 150 °C and bake for 15 min.
Serve hot.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
