poire au rochefort

Ingredients:

4 pears, peeled and cored
200g Rochefort
4 Tbsp chives, chopped
4 Tbsp ground walnuts
2 Tbsp butter
1 Tbsp flour
1/8 c. raisins
½ c. double cream


Preparation:

1. Place pears in a baking dish with 0.5 cm of water. Cover with aluminium foil. Bake at 250ºF for 15–25 minutes until soft.
2. Stuff pears with Rochefort and refrigerate.
3. In a small saucepan, heat up butter, cream, half of the raisins, flour, and remaining Rochefort until hot. Whisk constantly until hot and thickened.
4. Set each pear in the middle of a dish. Cover the pears with the creamy Rochefort sauce. Sprinkle with chives, walnuts, and the remaining raisins.
5. Picture yourself in a Parisian bistro with someone you love. Enjoy.