Here’s a simple but elegant trick-up-your-sleeve you can serve as a stand-up seasonal appetizer or dessert. The Ice Syrup lends decadent depth of flavour to the cheese.
- Prep: 20 min
- Cooking: 15 min
- 2 Bartlett pears peeled and diced
- 1/4 tsp (1 mL) ground Sichuan pepper
- 4 oz (120 g) Canadian Edam
- 4 egg roll wrappers
- 2 tbsp (30 mL) Vidal* Ice SyrupTM
- *©Sweet & Sticky Inc.
Preheat oven to 425°F (220°C).In a saucepan, mix pears with Sichuan pepper and 3 tbsp (45 mL) of water. Cover, bring to a boil and cook for 5 minutes. Purée with a food processor or hand blender. Divide pear purée among 4 small glasses and cover with Ice Syrup.Cut cheese into 24 long, thin sticks.Cut each egg roll wrapper into 6 strips. Place on a parchment-lined baking sheet and cook in the oven for 3 minutes. Turn over and cook 3 more minutes. Turn over again, top each strip with a cheese stick and melt in the oven for about 2 minutes. Serve hot with pear and Ice Syrup purée.
Cheese alternatives: Canadian Mild Cheddar, Monterey Jack, Havarti.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 248 mg|
|Vitamin B12:||24 %|