The Princess Diaries. Location: Genovia. National fruit: The Genovian Pear.
Seriously, who doesn’t want to live in a fantasy world these days? I’d rather be in one governed by Julie Andrews, Hector Elizondo, and Anne Hathaway than by… well, you finish the sentence. But I digress…
It is the Genovian Pear – or, actually, the red Anjou pear – that inspired today’s recipe. This has nothing to do with the watching Princess Diaries last night. Maybe.
Pears and blue cheese are a very traditional combination. There is such comfort in having them together with a glass of port after dinner. A salad of pears, blue cheese, and walnuts are the sumptuous side of winter.
Why not bring this all together and make one incredible first course? Voilà! These blue cheese and pear timbales on spinach with walnuts.
This is a very simple yet elegant dish for Valentine’s Day. Any creamy blue cheese will work, although I used the wonderful goat blue cheese made by my friends at Fiore di Capra.
Blue cheeses can be difficult to pair with wine; I suggest something on the sweet side: – a Premiere Grives Tariquet (white or rosé), Sauternes, late-harvest Riesling, etc.
Happy Valentine’s Day to all!
~ David
Goat Blue and Pear Timbales
butter for the ramekins
parchment
2 5-inch sprigs rosemary, leaves only
1/2 teaspoon white peppercorns
1/2 cup plus 2 tablespoons cream
4 ounces blue goat cheese, or other blue cheese
2 eggs
salt
1/2 firm-ripe pear, peeled and cut into 1/2-inch cubes
baby spinach leaves, about 8-10 per serving
4 whole walnut halves, plus chopped walnuts, for garnish
floral honey for drizzling
Preheat oven to 325°F. Butter 4 3/4-cup ramekins, and line the bottom with a round of parchment. Lightly butter the parchment. Set a kettle of water to heat on the back burner.
Using a spice grinder, pulverize the rosemary leaves and white peppercorns into a fine dust. Place about 1/2 teaspoon in each ramekin; tilt and swirl to coat the bottoms. Divide the remaining rosemary-pepper mixture among the four ramekins and shake to distribute evenly. Place in the bottom of a 9-inch square baking pan. Set aside.
Cut goat cheese into two pieces. Crumble one, and cut the other into cubes, Place cream and crumbled cheese into a large bowl and whisk until smooth and thick – the cheese will not fully dissolve but you will notice a difference. Add eggs and a pinch of salt. Whisk again. Then gently stir in the cheese cubes.
Divide the cheese mixture among the 4 ramekins, then divide the pear cubes among the four and press them down into the cheese mixture.
Place pan with the filled ramekins in the oven and carefully pour boiling water from the kettle around the ramekins until it comes 3/4 of the way up the outsides.
Bake for 30 minutes, then allow to cool at least 30 minutes on a rack. If not cooled properly, they will fall apart.
Arrange spinach leaves on 4 plates.
Loosen the sides if the custards with a very thin knife blade, and invert onto the spinach beds on each plate. Make sure to remove the parchment if it didn’t stay in the ramekins. Top each custard with a walnut half, sprinkle chopped nuts around and give a light drizzle of honey to the whole.
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John | heneedsfood
February 10, 2018 at 10:43 pmWhether it's a first course or dessert, I'd happily fork into this beauty. Such glorious flavours and silky texture, I'm sure.
Cocoa & Lavender
February 11, 2018 at 2:08 pmThanks, John – I do love the texture of these… silky smooth with surprising little pockets of sweet pear.
Nutmeg
February 11, 2018 at 12:33 amI love that ceramic pear! I have added this to my "must make Cocoa & Lavender" recipes.
Cocoa & Lavender
February 11, 2018 at 2:12 pmCarolyne, I loved that pear when I saw in online and, being a collector of measuring cups, I knew I had to have it. The sad thing is that they are so far off on the measurements, that it is only decorative!
Frank
February 11, 2018 at 1:34 pmYou know the old saying in Italian? Al contadino non far sapere quant'è buono il cacio con le pere!
By the way, I really like that measuring cup. Very pretty indeed. Part of a set?
Cocoa & Lavender
February 11, 2018 at 2:11 pmI had not known that saying till now, but I love it, Frank! It was as if they had my timbales in mind when they said it!
Yes, that is part of a set – from Anthropologie. Probably my favorites for photography (an accuracy)!
Gerlinde de Broekert
February 11, 2018 at 2:56 pmGorgeous photos and an elegant first course. I am going to look for some blue goat cheese. Tonight, I am watching Victoria on PBS but other than that I prefer the Princess Diaries over the current news.
Cocoa & Lavender
February 19, 2018 at 4:16 amThanks, Gerlinde! Who wouldn't prefer the Princess Diaries over the current news?
By the way, these are great with any blue cheese!
Fran @ Gday Souffle
February 11, 2018 at 3:25 pmThis is such a nice elegant alternative to the usual chocolate Valentine's dessert. I see that there is no gelatin listed in the recipe so it's interesting that this dish holds it shape so nicely! I've never watched the Princess Diaries but it must be a nice alternative to watching 'you-know-who's' TWEETS!
Cocoa & Lavender
February 19, 2018 at 4:16 amThis is such a fun way to have a first course or a dessert, Fran! Talk about flexibility!
Ngeun
February 12, 2018 at 12:45 amHi David! Gorgeous post. The photos are outrageously good. This delectable dish looks like a wonderful first course. Best wishes to you two. 🙂
Cocoa & Lavender
February 19, 2018 at 4:17 amThanks, Ngeun! I haven't seen any posts from you lately – hope you are busy being creative and having a wonderful time.
All That I'm Eating
February 12, 2018 at 12:31 pmThis is such a great idea David, they sound so delicious and I could just tuck right in!
Cocoa & Lavender
February 19, 2018 at 4:17 amI feel the same way about that Victoria Sponge you just posted! Yum!
Marcelle
February 12, 2018 at 5:34 pmI'm completely in love with this dish, David. the combination of Bleu cheese, pears, walnuts and honey is honestly one of my favorite things. I'll be dreaming about this one until I can try your gorgeous custards.
Cocoa & Lavender
February 19, 2018 at 4:18 amIsn't it a great combination, Marcelle? Thanks!
Valentina
February 13, 2018 at 7:23 amWhat a special dish, David. A beautiful combination of flavors and your presentation is so pretty. That hunk of blue cheese – oh my! Yum!
Cocoa & Lavender
February 19, 2018 at 4:19 amOh, Valentina – you would love their cheese!
2pots2cook
February 14, 2018 at 5:48 amBuon giorno Genovia ! This is fabulous post you have done ! Grazie milla. Tornero !
Cocoa & Lavender
February 19, 2018 at 4:20 amBuon giorno, 2Pots! I am so glad you visited – welcome!
Abbe@This is How I Cook
February 16, 2018 at 3:44 amI love The Princess Diaries and I love this timbale. What a perfect first course!
Cocoa & Lavender
February 19, 2018 at 4:20 amThe Princess Diaries is a total stress reliever, Abbe! And so is making this timbale!
Agness of Run Agness Run
February 17, 2018 at 11:57 amYum! This is the first time I am seeing the Genovian Pear and happy you included it in your recipe, David. This seems like a perfect side dish!
Cocoa & Lavender
February 19, 2018 at 4:21 amThanks, Agness! But I am afraid I was being silly – there is no real Genovian pear! Just in our fantasy world! 🙂
Sippity Sup
February 20, 2018 at 4:17 pmI love the rustic hint of rosemary in this ultra elegant recipe. GREG
Cocoa & Lavender
February 21, 2018 at 12:31 amThanks, Greg! It did add some nice flavor…
Susan Manfull
February 25, 2018 at 8:08 pmI love pears and blue cheese. This recipe looks like a great variation on the theme I usually have after dinner–pear, blue cheese,walnuts, and a wee bit of honey. I love a late harvest Zin. A Vin Cuit is exquisite partner.
Cocoa & Lavender
February 25, 2018 at 11:14 pmI wish we had thought to pair this with our vin cuit! Darn… it is in our rack being saved and this should have been what it was being saved for… I guess I will have to make these again!
Andrea_TheKitchenLioness
February 25, 2018 at 8:09 pmEven if I am very late to the party, I do hope that Mark and you had a wonderful Valentine´s Day!
Cocoa & Lavender
February 25, 2018 at 11:15 pmThanks, Andrea – we did! I hope you and Thomas did, as well!
Emma - Bake Then Eat
February 27, 2018 at 3:43 pmThis dish looks perfect, I love fruit and cheese together.
Cocoa & Lavender
February 28, 2018 at 2:34 pmIt is a lovely combination, Emma!
Christina | Christina's Cucina
March 4, 2018 at 8:43 pmIt's lunchtime and I'm drooling! All my favorites together in one place! Delightful, David!
Sorry I've been MIA, but I was "Down Under" for 3 weeks!
Cocoa & Lavender
March 4, 2018 at 10:05 pmThanks, Christina! I knew you were away – and I can't wait to hear about your adventures!
Inger@Art of Natural Living
March 7, 2018 at 4:15 pmBeautiful David! Have you ever had Starkrimson pears? One of my favorites!
Cocoa & Lavender
March 7, 2018 at 7:10 pmI haven't, Inger, in fact – I've never even heard of them! I will have to keep my eyes open for them. Are they large or small?