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Preparation : 10 min | Resting : - |
Cooking : 35 min | Equipment : |
Difficulty : | Rating : 1 rates |
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3 | ripe pears |
300 | ml milk |
200 | g blue cheese (such as Stilton), diced |
4 | eggs |
100 | g cornflour |
4 | tbsp crème fraîche |
1 ½ | tbsp olive oil |
salt, 5 peppercorn blend |
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2 | sprigs* tarragon (optional) |
15 | g butter |
1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). Peel, core and slice the pears lengthwise. Set aside. |
2 | Put the milk and cheese into the metal bowl and run the EXPERT programme, 1 minute/speed 8/80 °C. |
3 | Add the eggs, cornflour, crème fraîche, olive oil, a little seasoning and the finely sliced* tarragon. Restart the EXPERT programme 30 seconds/speed 11 (without heating). |
4 | Generously butter a gratin dish. Arrange the pear slices in the dish and pour the milk/cheese mixture on top. Bake for 35 minutes until risen and golden. |
5 | Serve warm with a lamb's lettuce or baby spinach salad. |
goes well with steak