Edam crisps with pear purée

Name: Edam crisps with pear purée
Yield: 4 Servings
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.

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

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.

READY FOR REWARDS?

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.