Lavender honey and vanilla cheesecake
A cheese course and dessert rolled into one - a fabulous finale for a dinner party.
375 g ready-rolled puff pastry
1 egg, lightly beaten
200 g Gorgonzola
4 tablespoons double cream
2-3 ripe pears
75 g shelled pecan nuts or walnuts
6 teaspoons maple syrup
Preheat the oven to 220 °C (425°F) Gas 7.
Take the pastry out of the fridge and leave to warm up a little for 10-15 minutes.
Unroll the pastry, cut it in half horizontally, then cut each of the halves into 3 to make 6 equal-sizes pieces. With the tip of a sharp knife, score round each of the squares about 1,5 cm from the adqe to make a border. Lightly brush the borden with beaten egg, taking care not to brush oven the cut you've made (otherwise the pastry won't puff up around the edge of the tartlets).
Put the Gorgonzola in a bowl and break up roughly with a fork, then stir in the cream. Season with a little
cayenne pepper and spread over the bases of the tartlets, taking care not to cover the border. Roughly break up the pecan nuts and divide between the tartlets. Peel, core and quarter the pears, cut each quarter into 3 wedqes and lay them in slices on top of the cheese and nuts. Drizzle a teaspoonful of maple syrup over each tart and bake in the preheated oven for 15-20 minutes until the pastry is well browned and puffed up.Leave to cool for 5 minutes before serving
What to drink: A glass of lightly chilled young tawny port or an Australian Liqueur Muscat would be delicious with there.