Blue cheese raclette

Blue cheese raclette

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

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Raclette

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

Plum chutney

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

Port-soaked pears

3dl light port
2dl water
100g 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

Raclette

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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