Caramelised Pear Terrine with Luberon honey and Homemade Quince Paste

Caramelised Pear Terrine with Luberon honey and Homemade Quince Paste Print the recipe

Ingredients

  • 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
 
 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Carefully cut La Fourme d’Ambert lengthways and arrange on top of the pear.
  5. Roll the pear/Fourme d’Ambert in the sheet, repeating twice.
  6. To serve : add lightly seasoned spinach shoots and serve with the homemade quince paste.
 
 

Lacking inspiration? There are always more recipes to try!

odio Aenean felis vel, dapibus consectetur non facilisis quis, ut efficitur. ipsum