Pear crisps with blue cheese and hazelnuts
- December 2016
- Makes 24
- Hands-on time 1 hour, oven time 20-30 min, plus cooling and chilling
The classic combination of pear and blue cheese makes a delightful Christmas canapé – it’s veggie, too.
- 2.3g (1.2g saturated)
- 1.5g (1.5 sugars)
- 2 slightly under-ripe pears, sliced widthways roughly 1mm thick (see tips).
- 100g soft blue cheese (we used vegetarian stilton)
- 100ml whipping cream
- Large squeeze lemon juice
- A few fresh thyme sprigs, chopped
- 25g toasted hazelnuts, chopped
- Clear honey for drizzling
- To make the crisps, heat the the oven to 120ºC/100ºC fan/ gas ½. Lay the pear slices out on a couple of baking sheets lines with non-stick baking paper, then bake for 2-2½ hours, turning halfway through. Turn off the oven and leave the pears in for another 30 minutes to really crisp up and dry out. Put on wire racks to cool completely. Store in an airtight container.
- To make the topping, put the cheese in a medium bowl with the cream, lemon juice and seasoning. Whisk using an electric mixer until light, airy and a pipe-able consistency. Put the mix in a piping bag with a plain nozzle or a disposable piping bag with the end snipped off, or leave in the bowl to spoon onto the crisps.
- Pipe or spoon 1 tsp of the cheese onto each crisp, top with thyme and chopped hazelnuts, then drizzle with honey. Serve immediately.
If you have a mandoline or slicing attachment on your food processor, use that for the pears. Otherwise cut them as thinly as you can with a sharp knife. If your pears are quite ripe, they may take up to 1 hour longer in the oven.
The crisps can be made up to 24 hours in advance. Store somewhere cool and dry in a sealed container. Crisp up in a warm oven if necessary.
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