Serves 4–6 | Prep 15 mins | Cook 25 mins
Ingredients
- 1 sheet ready-rolled puff pastry (about 320g)
- 4 pears, cut into wedges and cored
- 25g butter
- 2–3 tbsp Roast Onion Infused Balsamic
- 150g creamy blue cheese
- 1 tbsp Burren Balsamics Blackberry & Thyme Balsamic Pearl Bursts
- A large handful of rocket
- A drizzle of good olive oil
Method
- Preheat the oven to 200°C (180°C fan). Unroll the pastry onto a lined baking tray. Score a border about 2cm in from the edge, but don’t cut all the way through.
- Melt the butter in a frying pan over a medium heat. Add the pear wedges and cook for 3–4 minutes, turning once, until they start to colour.
- Pour in the Roast Onion balsamic and let it bubble for a couple of minutes. Turn the pears so they’re glossy and coated in the sticky glaze.
- Arrange the pears inside the scored border and spoon over any glaze left in the pan. Crumble the blue cheese in between the pears.
- Bake for 20–25 minutes, until the pastry is puffed and golden and the cheese has melted.
- Let it cool for a few minutes. Dot over the Blackberry & Thyme Pearl Bursts, pile the rocket on top, then slice and serve.