Caramelised Pear Terrine with Luberon honey and Homemade Quince Paste
- 400 g pears
- 2 g agar agar or yellow pectin
- Fourme d’Ambert
- 200 g quince
- 200 g sugar
- 100 g brown sugar
- 300 g young leaf spinach
- 3 table spoons of honey
- Caramelise the pears in frothy and lightly browned honey. When the pear juice has reduced slightly, add the brown sugar and pectin mix. Cook for 3 minutes. Remove from pan when done.
- Leave to chill in the fridge for a few hours until set. Cover your work surface in cling film and roll out the mix to create a thin sheet.
- Arrange the caramelised pears lengthways along a strip. Note: keep the pear away from the edges so that you can still roll and slice the terrine.
- Carefully cut La Fourme d’Ambert lengthways and arrange on top of the pear.
- Roll the pear/Fourme d’Ambert in the sheet, repeating twice.
- To serve : add lightly seasoned spinach shoots and serve with the homemade quince paste.
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