Recipe: Jersey Salted Caramel Pears and Walnuts with Stilton
Posted in: recipe, on 21 Nov 2016
Think caramel is just for sweet dishes? Think again. In this twist on a classic salad recipe, use the uniquely buttery Jersey Salted Caramel Sauce to make a succulent centrepiece of the pears. The combination of the sweet caramel, the earthiness of the Stilton and the crunch of the walnuts provides a sensational experience for the palate. The perfect starter for a festive dinner party!
- 3-5 tbsp Jersey Salted Caramel Sauce
- 4 pears
- 300g Cropwell Bishop Stilton
- 100g walnuts
- 4tsp walnut oil
- Prep: 20 minutes
- Serves: Four
- Rating: Easy
1 Slice the pears to about 1cm thickness with skin on, removing the core.
2 Pour or spoon three tablespoons of Jersey Salted Caramel Sauce into pan over medium/high heat.
3 Place the pear slices in the same pan and caramelise for five minutes each side.
4 Place the walnuts into the pan for the last 2 minutes, adding two more tablespoons of caramel if desired.
5 Divide up the Stilton equally between the plates.
6 Add the pears and walnuts to the plates and serve with salad leaves, each portion drizzled with a tsp of walnut oil.