Caramelized Pear filled with Cheese Fondue



Creation Chardonnay
Caramelized Pear filled with Cheese Fondue
and Served with Orange Marmelade
by Chef Duane Lewis
Serves 2

Pear:
1 pear
30ml sherry
30ml port wine
knob of butter
1tbls brown sugar
olive oil

Cut the pear in half and hollow out the cores deep enough to fill with the cheese fondue. Place olive oil in a hot pan, when smoking hot, add the pear halves. Cook until the edges start to turn dark brown. Quickly and carefully add the sherry and the port (taking care as big flames will be coming from the pan). Add the sugar and the butter and keep on moving the pan to create a thick syrup. Cook the pear till nicely caramelized.

Cheese Fondue:
50g chevin
50g mature gruyere
50g emmentaler cheese
1 clove peeled garlic
100ml chardonnay

Rub the garlic on the inside of a saucepan (this adds the garlic flavour but not the pieces). Heat up the wine; once the wine is warm, add all the cheese that has been finely grated. Heat very slowly and keep on stirring.


Orange Marmelade:
2 sweet juice oranges
1 cup castor sugar
1 cup water
3 strands saffron
30ml Jack Daniels whiskey

Half oranges and cut in very thin slices across. Soak the orange slices in cold water overnight to draw out most of the bitterness. Place the orange, sugar and water in a saucepan, bring to boil then turn the heat down to very low. Add the Jack Daniels and the saffron and cook till jam-like consistency.

To Serve:
Bake pear until nice and hot. Pour the hot cheese fondue into the pear’s core. Place pear on top of the warm marmalade and serve.


Complementary Wines: Chardonnay, Chardonnay, Chardonnay, Chardonnay, Chardonnay

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