for 4 people

Pears

4

pears

Filling

50 g	walnut kernels
1	garlic clove
2 sprig	thyme
100 g	blue cheese (e.g. Gorgonzola)
1 tbsp	liquid honey
¼ tsp	chilli flakes
¼ tsp	salt
a little	pepper

Fregola sarda

250 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
1 tbsp	butter

Meat

1 tbsp	clarified butter
500 g	pork fillets
½ tsp	salt
a little	pepper
2 sprig	thyme

Sauce

1 tbsp	butter
1	shallot
3 tbsp	cognac
2 dl	beef bouillon
2 dl	single cream for sauces
1 tsp	liquid honey
¼ tsp	salt
a little	pepper

How it's done

Pears

Halve the pears lengthwise, remove the cores using a melon baller, place on a baking tray lined with baking paper.

Filling

Roughly chop the walnuts, place in a bowl. Mince in the garlic clove, remove the thyme leaves, add along with the Gorgonzola and honey, mix, season.

Fill the pears with the mixture, press down gently.

Bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove.

Fregola sarda

Cook the pasta in boiling salted water until al dente. Drain the pasta, stir in the butter, keep warm.

Meat

Slice the pork fillet into 8 equal-sized medallions, season. Heat the clarified butter in a frying pan. Fry the medallions along with the thyme for approx. 2½ mins. on each side. Remove the meat and keep warm.

Sauce

Peel and finely chop the shallot. Heat the butter in the same pan. Add the shallot, sauté for approx. 2 mins. Add the Cognac, loosen any bits that have stuck to the pan. Pour in the stock and single cream, simmer for approx. 10 mins. Add the honey, season.

Serve

Serve the medallions with the sauce, fregola sarda and pears.

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