Pear and Blue Cheese Terrine
Preparation Time: N/A
Cooking Time: N/A
- ¼ cup water
- 1 cup sugar
- 2 whole star anise, finely grated on micro plane
- ¼ teaspoon salt
- 2 teaspoons fresh lemon juice
- 12 firm William pears
- 150 g mild blue cheese, thinly sliced
- 1 cup macadamia nuts, roasted and roughly chopped
Preheat oven to 160°C.
Bring water and ¾ cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves, continue to cook, swirling pan until mixture turns golden amber. Pour caramel into a 13cm x 7 cm round cake tin, swirling to coat bottom and sides.
Place star anise in a small bowl. Combine salt and remaining ¼ cup sugar with the star anise. Place lemon juice in a small bowl.
Using a mandolin, slice each pear lengthwise 3-4 mm thick, stopping at the core and turning over to slice the opposite half.
Arrange a layer of pear slices in a tight, overlapping circle in cake tin, working anti-clockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture.
Repeat slicing and layering with remaining pears, leaving a small space at the top of the tin.
Cover the tin with foil. Place into a deep roasting pan and transfer to oven. Create a bain marie by carefully pour boiling water into the roasting pan to come halfway up sides of the cake tin.
Bake for 90 minutes and test in the centre with a skewer, it
should have no resistance. Allow to cool completely in the tin.
Place an upturned serving plate over the cooled terrine and
quickly invert. Remove mold.
Crumble the blue cheese and scatter over the top of the
terrine with the roasted macadamia nuts.
Serves six to eight.