Ingredients
- 6 slices Parma ham
- 6 large firm pears
- 125 g goats' cheese
- 150 ml double cream
- 3 dried apricots, soaked for 1 hour, drained, finely chopped
- 1 bunches leaves basil
- pinches ground nutmeg
- pinches ground white pepper
- 200 ml port
- 200 ml water
- 1 bay leaf
- juice of 1/2 lemons
- 1/2 tsp black peppercorns
- 1 tsp sugar
- pinches salt
Description
Delight Your Dinner Party Guests With Ed Baines's Luxurious Starter - Wine-marinated Pears Stuffed With A Light Goats' Cheese Mousse
UK TV
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