Leeks and pears verrine fondue

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 95
Portions 12
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 125 ml (1/2 cup) of honey
  • 125 ml (1/2 cup) of red wine
  • Salt and pepper up to your taste
  • 1 package (100 gr) of fresh goat cheese
  • 15 ml (1 tablespoon) of pears calvados or cognac
  • 15 ml (1 tablespoon) of pink pepper
  • 3 diced and peeled pears
  • Fresh thyme
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  • In a casserole, melt leeks with butter at high heats for about 10 minutes. Add honey and red wine. Cook for about 30 minutes while stirring from time to time. Salt and pepper. Reduce liquid entirely. Let cool down.
  • Cream goat cheese with cognac or calvados, season with salt and pepper. Set aside.
  • Fill up half verrines with leeks, pears and goat cheese garnishings. Garnish with few pink peppers and thyme leaves.

Chef's notes