Williams pear with a goats’ cheese and chestnut filling and brandy dressing recipe | Valais Switzerl
Peel and halve the pears, removing the seeds and core. Cook in the sugar syrup for 5 to 10 minutes, depending on how ripe they are. Place the pear halves on …
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Piping bag
- Spoon
Ingredients
- - 4 firm Valais-brand Williams pears
- - Sugar syrup
- - 40g raw cane sugar
- - 20g Valais-brand honey
- - 20ml Valais Williams pear brandy AOP
- - 20ml Malvoisie
- - 120g soft goats’ cheese
- - 30g chestnut purée
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