Ingredients
serves 4
- Approx. 200 g of Gruyère AOP, cut into thin slices
- 4 slices of nut bread or wholemeal bread, cut into sticks
- pear wedges and orange sage for garnish
pear puree:
- 4 Weichspeck pears (soft dried pears), finely chopped
- approx 150 mL of red wine or apple juice
- 1/2 a tsp of cinnamon
- a little powdered cloves
- pepper from a mill
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 For the pear puree: bring the pear wedges, liquid and spices to the boil in a covered saucepan. Allow to draw and swell overnight and then chop up finely in the mixer.
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2 Put the cheese slices on a plate. Using two spoons make little "ships" out of the pear puree and place on the cheese slices. Arrange the bread sticks in a decorative fashion and maybe garnish with pear wedges and orange sage.
Preparation hint
Instead of pears use plums or mixed dried fruit. Sprinkle with chopped nuts, according to taste. To make a terrine: layer the pears and cheese in a small cake tin, lined with transparent foil and put in a cool place. Before serving, cut carefully into slices and serve with toast and butter.
Bon
Appétit
Appétit
