Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce

Name: Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce
Yield: 8 servings
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

By Jean-Pierre Challet

Prep: 20 min - 25 min
Cooking: 10 min - 15 min

Yields 8 servings

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

READY FOR REWARDS?

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