Blue cheese raclette

Blue cheese raclette

Total: 1 hr | Active: 1 hr
Nutritional value / people: 761 kcal
, Fat: 33 g
, Carbohydrate: 84 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g pumpernickel, sliced
400 g blue cheese (e.g. Gorgonzola, St. Agur, Roquefort), cut into pieces

Plum chutney

250 g frozen plums, quartered
1 tsp ginger, grated
2 shallots, cut into thin strips
½ dl balsamic vinegar
½ dl water
50 g cane sugar
a little cayenne pepper
¼ tsp salt

Port-soaked pears

3 dl light port
2 dl water
100 g cane sugar
1 cinnamon stick
1 star anise
½ grapefruit, rinsed with hot water, dabbed dry; use peeled rind only
4 pears, peeled
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How it's done

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Place the pumpernickel in the raclette pans and toast under a raclette grill for approx. 4 mins. Dot the cheese on top and melt under the raclette grill for approx. 5 mins.

Plum chutney

Cook the plums with all the ingredients up to and including salt over a medium heat for approx. 20 mins. until soft, stirring occasionally; leave to cool. Spoon over the melted cheese.

Port-soaked pears

Bring the port with the water and all the ingredients up to and including grapefruit peel to the boil. Add the pears, reduce the heat, cover and simmer for approx. 10 mins. until almost soft. Remove the pears, reduce the juice for approx. 30 mins. to a syrupy consistency. Drizzle over the pears. Serve the pears warm with the raclette.

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