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Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce
By Jean-Pierre Challet
- Prep: 20 min - 25 min
- Cooking: 10 min - 15 min
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Ingredients
- 4 Japanese pears
- 8 wonton wraps
- 1/2 cup (125 mL) pecans
- 4 oz (120 g) Canadian Bénédictin Blue* cheese
- 3/4 cup (180 mL) sugar
- 2/3 cup (160 mL) water
- 1 tbsp (15 mL) cardamom seeds
- 2 cinnamon sticks
- 1 tbsp (15 mL) star anise
- 1 tsp (8 mL) ground ginger
- 1 vanilla bean
- Zest of one lemon
- 1 sprig of fresh mint sliced
- 1/4 cup (60 mL) vodka
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Preparation
Prepare a syrup with the sugar and water. Bring to a boil with the spices (cardamome, cinnamon, star anise, and ginger).
Peel the pears and poach in the syrup for 5 to 8 minutes. When cooked, let cool. Set the syrup aside.
Roast the pecans in the oven. Crush and mix with the Canadian Bénédictin blue cheese. Mix in a dash of syrup, then divide into 8 portions. Place each portion at one end of a wonton wrap. Roll into a cannelloni-shaped tube and close each end. Steam.
Add the lemon zest, vanilla, mint, and vodka to the syrup. For each serving, lay a pear over two cannelloni tubes and pour two spoonfuls of strained syrup over top.
Jean-Pierre ChalletChef de Cuisine, Windsor Arms, Toronto
Tips
*Also try Canadian Blue Ermite cheese for this recipe.