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Leeks
Leeks and pears verrine fondue
Author:
Les Cultures de chez nous
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Preparation
20
Baking
95
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Leeks and pears verrine fondue
From
Sep 19
to
Jan 01
Preparation
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.
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Leeks and pears verrine fondue
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