Muscadet-poached Pears with a Fourme d’Ambert Croustillant Centre

Muscadet-poached Pears with a Fourme d’Ambert Croustillant Centre Print the recipe


For the poached pears :

  • 4 pears
  • 1 bottle of Muscadet
  • 150 g sugar

For the crusty Fourme :

  • 200 g Fourme d’Ambert with crust removed
  • 60 g cream
  • 40 g walnut kernels
  • 200 g flour
  • 4 eggs
  • 400 g breadcrumbs
  • Oil for frying


To make the poached pears :

  1. Boil together the Muscadet and sugar to form a syrup.
  2. Peel the pears and immerse in the Muscadet syrup for 20 to 35 minutes.
  3. Remove the pears and place on a piece of absorbent kitchen paper and keep at room temperature.

To make the La Fourme d’Ambert croustillant :

  1. Gently heat the cream with a small square of Fourme d’Ambert. Crush the walnut kernels and gently dry-roast until lightly browned.
  2. Add the walnut pieces to the cream and pour into small, flexible silicone semi-sphere moulds.
  3. Refrigerate for a few hours until set.
  4. Prepare three separate dishes: 1 for the flour, 1 for the beaten eggs, and 1 for the breadcrumbs. Remove the Fourme from the flexible moulds, pair them together to make a ball and cover in breadcrumbs by rolling each one in flour, then egg batter, then breadcrumbs.

To serve :

  1. Cut the pears at ¼ distance from the base and use a melon baller to scoop out the seeded centres.
  2. Heat the oil at 180°C and deep-fry the Fourme balls for 4-5 minutes. Place the balls in the centre of the pears and serve on a bed of lamb’s lettuce.

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