Vacherin Mont D'Or With Ripe Pears And Drageed Hazelnuts
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely
2
Bring this to a boil and then add the hazelnuts
3
Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting
4
Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny
5
As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble
6
Being careful not to burn yourself, separate them into individual glazed nuts
7
Let cool
8
Store in an airtight container
9
On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate
10
Scatter the hazelnuts around the plate, about 5 or 6 per serving