Broiled Brousse Cheese with Pickled Pear

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

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

Starter
Preserve
Vegetarian
Gluten-free
Winter

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