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

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll 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

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/japanese-pear-and-pecan-cannelloni-with-bleu-benedictin-vanilla-martini-sauce?source=calendar
Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 20 - 25 mins
  • Cooking Time 10 - 15 mins
  • Yields 8 servings

By Jean-Pierre Challet

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

Blue cheeses are perfectly paired with late harvest or ice wine.


Ingredients

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

Preparation

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

Tips

*Also try Canadian Blue Ermite cheese for this recipe.

71 people love this recipe.

Rank as top rated See all 50 top rated

Blue cheeses are perfectly paired with late harvest or ice wine.

Blue cheeses are perfectly paired with late harvest or ice wine.

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