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French Food Friday...Poires gratinées au roquefort

recipe and photo from here

This weeks recipe is a simple but tasty one as the saltiness of the roquefort compliments the sweetness of the pears.....English version appears below should you wish to practise your French first!


  • 150 g de  roquefort
  • 4 belles  poires  pas trop mûres
  • 75 g de mascarpone
  • 30 g de pignons de pin
  • 1 petit verre de porto ou de banyuls
  • 1/2 citron


Allumez le grill du four.
Épluchez les poires et coupez-les en deux. Frottez-les aussitôt avec le demi-citron pour éviter que la chair ne noircisse.
À l’aide d’une petite cuillère ôtez le cœur et creusez un trou un peu plus grand.
Disposez ces demi-poires sur un plat.
Écrasez le roquefort avec le mascarpone et le porto et remplissez en le coeur des poires.
Parsemez de pignons, poivrez et faites gratiner au four 10 minutes environ.


• 150 g Roquefort
4 large pears not too ripe
• 75 g mascarpone
• 30 g of pine nuts
1 small glass of Port or Banyuls
1/2 lemon


Turn on the grill.

Peel the pears and cut them in half. Immediately rub with half a lemon to prevent the flesh from darkening.

Using a small spoon remove the heart and dig a hole a little bigger.
Put  the pear halves on a plate.

Crush the Roquefort with mascarpone and port and then place in the hole that you have made in the pears.

Sprinkle with pine nuts, pepper and brown in the oven about 10 minutes.

.....bon appetit à tous,Leeann x


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1/2 cup honey
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a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

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This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

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