Muscadet-poached Pears with a Fourme d’Ambert Croustillant Centre - Fromage AOP Fourme d'Ambert
To make the poached pears : - Boil together the Muscadet and sugar to form a syrup. - Peel the pears and immerse in the Muscadet syrup for 20 to 35 minutes.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Melon baller
- Candy mold
- Saucepan
- Skillet
- Stove
- Refrigerator
- Slotted spoon
- Peeler
- Chef's knife
- Cutting board
- Paper towel
- Dish
- Fork
- Plate
Ingredients
- 4 pears
- 1 bottle of Muscadet
- 150 g sugar
- 200 g Fourme d’Ambert with crust removed
- 60 g cream
- 40 g walnut kernels
- 200 g flour
- 4 eggs
- 400 g breadcrumbs
- Oil for frying
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