Épogne with Pears, Ham, and Blue Cheese

Épogne aux Foires, au Jambon, et au Bleu

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Do not use any old blue cheese; it is essential that the cheese not be extremely sharp but just piquant enough to offset the sweet pears. The best is the Bleu de Bresse, of which some is now made in the United States. The Bresse is close enough to the Savoie that the substitution is acceptable.

Ingredients

Topping

  • 2 tablespoons butter
  • 4 Bose pears, not too ripe, washed, cored, and thinly sliced
  • Salt

Method

Heat the butter in a 10-inch skillet and in it sauté the pear slices until brown. Turn the heat off, cover, and let stand until the juices run out of the pears. Salt and pepper, and cool completely.

Remove the fat from the ham and the rind from the cheese; cut each into slivers and keep on two