Leeks and pears verrine fondue
20
95
12
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of butter
- 125 ml (1/2 cup) of honey
- 125 ml (1/2 cup) of red wine
- Salt and pepper up to your taste
- 1 package (100 g) of fresh goat cheese
- 15 ml (1 tablespoon) of pears calvados or cognac
- 15 ml (1 tablespoon) of pink pepper
- 3 diced and peeled pears
- Fresh thyme
Preparation
Side-by-side mode
- In a casserole, melt leeks with butter at high heats for about 10 minutes. Add honey and red wine. Cook for about 30 minutes while stirring from time to time. Salt and pepper. Reduce liquid entirely. Let cool down.
- Cream goat cheese with cognac or calvados, season with salt and pepper. Set aside.
- Fill up half verrines with leeks, pears and goat cheese garnishings. Garnish with few pink peppers and thyme leaves.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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