Prep: approx 25 mins
Cook: approx 1 hour 30 mins
Serves: 8
Difficulty: Cuisine: Saved: | 51 | Recipe by: Australian Pears |
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Pear and Blue Cheese Terrine
Ingredients:
Method:
- Preheat oven to 160°C
- Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves, continue to cook, swirling pan until mixture turns golden amber
- Pour caramel into a 13cm x 7cm round cake tin, swirling to coat bottom and sides
- Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar with the star anise. Place lemon juice in a small bowl
- Using a mandolin, slice each pear lengthwise 3-4 mm thick, stopping at the core and turning over to slice the opposite half
- Arrange a layer of pear slices in a tight, overlapping circle in cake tin, working anti-clockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture
- Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture
- Repeat slicing and layering with remaining pears, leaving a small space at the top of the tin
- Cover the tin with foil. Place into a deep roasting pan and transfer to oven. Create a bain marie by carefully pour boiling water into the roasting pan to come halfway up sides of the cake tin
- Bake for 90 minutes and test in the centre with a skewer, it should have no resistance. Allow to cool completely in the tin
- Place an upturned serving plate over the cooled terrine and quickly invert. Remove mold
- Crumble the blue cheese and scatter over the top of the terrine with the roasted macadamia nuts
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