3-4 pears (Earnscleugh Orchard)
1-2 cup red wine
2-3 Tbsp blackcurrant jam (suggested vendor Butlers Berries)
1-2 lemons -juice
100 gram cut hazelnuts (Hazelnut Estate)
1 Tbsp of honey (Blueskin Bay Honey)
1 wedge of Tania cheese (Evansdale Cheese)
Use a flat-bottomed heavy pan, mix in the red wine, blackcurrant jam and lemon juice, bring to the boil then turn down to simmer. Cut the pears into quarters and place in the pan and poach for 15-20 minutes, or until just soft. Set aside. For the hazelnuts, use a small fry pan and add the honey, heat until it becomes runny, then add the cut hazelnuts. Cook off for about 2-3 minutes and set aside to cool. Slice the cheese as thin as you can.
To serve: Use a flat plate or tray, placing the cheese down first, then the pears. Pour some of the poaching juice over both, and lastly, sprinkle with the honey hazelnuts.
Recipe by: Amy Dougherty