Cheese-stuffed poached pears

Sweet meets savoury in this posh snack, which can also be served as a light meal with a large rocket salad

Serves: 3

Difficulty: Easy

Time: 1 hour

Poached pears:

3 Tru-Cape forelle pears*

750ml (3 cups) water

200g (1 cup) sugar

Juice and zest of 1 lemon

A vanilla pod, scrape out the seeds and keep the pod

Blue cheese stuffing:

50ml mayonnaise (see recipe below)

50g (½ cup) mature cheddar cheese, grated

25g (¼ cup) blue cheese, crumbled

30ml (2 tbsp) chopped chives

Salt and freshly ground black pepper

Method:

1) Peel the pairs, cut into halves, then use a melon baller to scoop out the pips.

2) To poach the fruit, combine the water, sugar, lemon juice and zest and the vanilla seeds and pod in a large pot. Stir over moderate heat until the sugar has dissolved.

3) Add the pears and cover with a lid. Poach for about 20 minutes or until the pears are tender but still crunchy.

4) Remove from the heat, remove the lid and allow the pears to cool in the syrup. Drain on paper towel. (You can reduce the syrup and refrigerate for use as a pear cordial or add a tot to a peartini for sweetness.)

7) To stuff the pairs, place on a platter and fill each of the hollows with a dollop of mayonnaise topped with cheddar cheese and/or blue cheese. Scatter with chopped chives, season and serve.

QUICK MAYONNAISE

Ingredients:

1 large egg

15ml (1 tbsp) lemon juice

5ml (1 tbsp) mustard

250ml (1 cup) canola oil

Method:

1) Place the egg, lemon juice and mustard in a tall glass jar

2) Place stick blender in base of jar and add the canola oil.

3) Blend on high speed until you have an emulsion.

4) Lift blender off base and blend to incorporate all the oil.

5) Season to taste.

*Forelle is a petite, bell-shaped pear that's best ripened at room temperature; store in a brown paper bag rather than the fridge.