Cashel Blue, roasted endive and roasted pear in a spice syrup

Serves 4 Desserts and puddings

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Method

Salty blue cheese and sweet pears are a classic pairing, but take things to another level by adding roasted endive and a fragrant, spice syrup to the dish. With the sweet spice syrup, the dish can masquerade as either a cheese course or a dessert. Either way, it is truly enjoyable.

First prepare the spice syrup. Place all the ingredients in a small saucepan and stir over medium heat until the sugar has dissolved. Increase the heat and bring to the boil, then leave to boil for about 10 minutes or until reduced to a syrupy consistency. Leave to cool completely, then strain the syrup and transfer to a small jar or squeezy bottle, ready for serving.

Trim the tops and bottoms from the pears, then slice horizontally into 1.5cm-thick rounds – you’ll need four neat slices of fairly equal size and thickness. (The leftover slices and trimmings are a cook’s treat.) Melt the butter in a wide frying pan set over medium heat. When the butter begins to foam, add the pear slices and fry for 2-3 minutes on each side or until golden brown. Transfer the pears to a plate lined with kitchen paper to absorb any excess butter.

For the endives, clean the pan with kitchen paper, then return to medium-high heat. Add the butter and, as it melts, place the endive halves, cut side down, in the pan. Fry for 2 minutes or until golden brown, then flip the endives over and pour in the stock. Add the lemon juice and a pinch of salt. Lower the heat and simmer gently for 15 minutes or until the endives are tender but holding their shape. Remove from the heat and keep the endives warm in the stock.

To serve, place a roasted pear slice in the centre of each serving plate and arrange two well-drained roasted endive halves on either side. Drizzle the spice syrup over the pear and endive. Place a slice of Cashel Blue on top of the pear. Coarsely grind black pepper over all and serve immediately.