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Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce

Course Hors D'oeuvres & Appetizers
Prep. Time 20 - 25 mins
Cooking Time 10 - 15 mins
Yields 8 servings

Preparation
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Preparation

What You Need

4 Japanese pears

8 wonton wraps

1/2 cup (125 ml) pecans

4 oz (120 g) Canadian Bénédictin Blue* cheese

3/4 cup (180 ml) sugar

2/3 cup (160 ml) water

1 tbsp (15 ml) cardamom seeds

2 cinnamon sticks

1 tbsp (15 ml) star anise

1 tsp (8 ml) ground ginger

1 vanilla bean

Zest of one lemon

1 sprig of fresh mint, sliced

1/4 cup (60 ml) vodka

Instructions

Prepare a syrup with the sugar and water. Bring to a boil with the spices (cardamome, cinnamon, star anise, and ginger).

Peel the pears and poach in the syrup for 5 to 8 minutes. When cooked, let cool. Set the syrup aside.

Roast the pecans in the oven. Crush and mix with the Canadian Bénédictin blue cheese. Mix in a dash of syrup, then divide into 8 portions. Place each portion at one end of a wonton wrap. Roll into a cannelloni-shaped tube and close each end. Steam.

Add the lemon zest, vanilla, mint, and vodka to the syrup. For each serving, lay a pear over two cannelloni tubes and pour two spoonfuls of strained syrup over top.

Jean-Pierre Challet
Chef de Cuisine, Windsor Arms, Toronto