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Rosemary roast pears with chocolate stilton ganache

Paul Young from Good Food Live
Paul Young prepares William pears in a striking and spectacular way with a Stilton flavoured chocolate ganache

Rosemary roast pears with chocolate stilton ganache

Method

1. Peel and core the pears, leaving the stalks intact.

2. Bruise the rosemary with a rolling pin to release its aromatic oils and place in a saucepan with the wine, lemon halves and pears. Cover and simmer for 20 minutes until the pears are soft.

3. Remove from the heat and allow the pears to marinade until cold. Once cold carefully remove the pears from the liquid and place on kitchen paper for five minutes to soak up any excess liquid.

4. Strain the cooking liquor into a clean saucepan and simmer until it forms a thick syrup. It may take up to 30 minutes to cook this aromatic rosemary liquid, which will be served with the pears.

5. Meanwhile, make the Stilton ganache. Place the chocolate and double cream together in a bowl over a saucepan of simmering water until the chocolate has melted and the mixture is glossy.

6. Break the Stilton into small pieces and whisk into the chocolate mixture until smooth and once again glossy.

7. Remove from the heat and set aside.

8. Set the oven to 200C/gas 6 and line a baking tray with baking parchment.

9. Place the pears on the tray and roast for 15 minutes. Remove from the oven, and allow to rest for five minutes, then, holding the stalk of the pear plunge them into the Stilton ganache making sure that the pear is fully coated.

10. To serve, place the pears onto a serving plate, spoon around some of the rosemary syrup. Sprinkle with extra walnuts and a little crumbled Stilton.

11. Finally, using a cocktail stick make a hole in the top of the pear and push in a mint leaf to finish.