Edam crisps with pear purée

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
Yields 4 Servings
edam crisps with pear puree

Ingredients

  • 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.

Preparation

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.

Tips

Cheese alternatives: Canadian Mild Cheddar, Monterey Jack, Havarti.

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Nutrition

Nutritional Information

per serving
Energy: 278 Calories
Protein: 11 g
Carbohydrate: 39 g
Fat: 9 g
Fibre: 3.3 g
Sodium: 428 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 23 % / 248 mg
Selenium: 27 %
Riboflavin: 24 %
Vitamin B12: 24 %
Phosphorus: 18 %