Pears with cheese dough topping

Name: Pears with cheese dough topping
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Pears or; 1 jar(s) (850 ml; draw-off weight: 540 g) Pears; 1/8 l White wine; 2 Cloves; 1 Cinnamon stick; 2 TABLESPOONS Lemon juice; 150 g Blue cheese; 75 g Butter or margarine; 7-10 Tbsp Salt; 250 g Flour; 6 Eggs (size M); 1 TABLESPOON Pine nuts

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Pears or
1 jar(s) (850 ml; draw-off weight: 540 g) Pears
1/8 l White wine
2 Cloves
1 Cinnamon stick
2 TABLESPOONS Lemon juice
150 g Blue cheese
75 g Butter or margarine
7-10 Tbsp Salt
250 g Flour
6 Eggs (size M)
1 TABLESPOON Pine nuts

Directions

1
Wash, peel and halve the pears. Cut out the core. Bring 1/8 litre water, white wine, cloves, cinnamon and lemon juice to the boil. Let the pears steep for about 5 minutes. Drain.
2
Drain pears from the tin. Cut cheese into cubes. Bring 1/4 litre water, fat and salt to the boil. Add cheese cubes. Add flour all at once and stir until the dough separates from the bottom of the pot as a dumpling. Put the dough into a bowl. Stir in the eggs one after the other to make a smooth dough. Put the pears in a flat casserole dish. Spread the choux pastry over it and smooth it down with the back of a moistened spoon. Bake pears in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes.
3
Put the dough into a bowl. Stir in the eggs one after the other to make a smooth dough. Put the pears in a flat casserole dish. Spread the choux pastry over it and smooth it down with the back of a moistened spoon. Bake pears in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Roast pine nuts in a pan without fat until golden brown. Sprinkle over the choux pastry before serving
4
Cheese knife: Rösle