Dairy Farmers of Canada

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

By Jean-Pierre Challet

  • Prep: 20 min - 25 min
  • Cooking: 10 min - 15 min
Yields 8 servings
DFC

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
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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 ChalletChef de Cuisine, Windsor Arms, Toronto

Tips

*Also try Canadian Blue Ermite cheese for this recipe.

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