Name: Broiled Brousse Cheese with Pickled Pear
Yield: Serves 4
Ingredients: 1 dried chile, ground in a mortar; splash of olive oil; 1 tbsp fresh thyme leaves; 1 tbsp coriander seed, ground in a mortar; ½ cup (125 ml) white wine vinegar; 1-inch (2-cm) piece fresh ginger, peeled and grated; 2 star anise; 1 cinnamon stick; 1 lb (500 g) firm-ripe pears; 4 cloves; 1 tbsp coriander seed; juice of 1 lemon; ½ cup plus 2 tbsp (125 g) sugar; pinch of flaky sea salt, such as Maldon; 1 brousse cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

I like baked ricotta and I thought this would also work with brousse cheese. Fortunately it did—in fact, this cheese is a little tastier than ricotta. Eat with crusty bread, or with toasted brown soda bread.

Ingredients

For the Pickled Pears

1 lb (500 g) firm-ripe pears
juice of 1

Method

Make the pickled pears: Peel, quarter, and core the pears. Put the pears in a bowl and sprinkle with the lemon juice.

In a medium saucepan, bring the remaining ingredients gently to a boil, stirring until the sugar is dissolved. Add the pears, reduce the heat to low, and simmer for about 20 minutes, until the pears are tender but still hold their shape. Scoop them out of the pan and put