Huxelrebe Auslese süß

Ingredients

• 150 gRoquefort
• 100 gDouble cream cream cheese
• 60 gWalnut kernels, finely chopped
• 2 piecesRipe pears (e.g., Williams Christ)
• 1 pieceShallot
• 2 tbspLiquid honey
• 2 tbspLight balsamic vinegar
• 0,5 tspFresh ginger, finely grated
• 1 tbspButter
• 1 pinchSalt and black pepper

Preparation

1. 1Peel, core, and dice the pears into very fine cubes. Peel and finely dice the shallot as well.
2. 2Melt the butter in a small saucepan. Sauté the shallot and pear cubes over medium heat for about 3 minutes until translucent.
3. 3Add the honey, vinegar, and grated ginger. Let the mixture simmer uncovered for about 8 to 10 minutes until the liquid has reduced to a syrupy consistency. Season with salt and pepper to taste and let cool completely.
4. 4In a bowl, mash the Roquefort with a fork and then mix with the cream cheese until smooth.
5. 5Using moistened hands, form the cheese mixture into about 12 to 16 small balls and immediately roll them in the chopped walnuts until evenly coated.
6. 6Spoon the cooled pear chutney onto decorative spoons or small plates and place one Roquefort truffle in the center of each.