Ingredients
-
2 parts of Racly Ermitage
-
2 pears
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50cl of red wine
-
150g of granulated sugar
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1 clove of vanilla
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2 sticks of cinnamon
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2 apples
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1 tablespoon of crushed hazelnuts
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A bunch of italian grapes
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3 tablespoons of honey
Preparation
- Pour the wine into a saucepan with 100g of sugar. Add the halved vanilla pod and cinnamon sticks.
- Bring to the boil.
- Peel the pears and dip them in the syrup.
- Cook for 30 minutes, turning the pears regularly. Leave to cool for 2 hours.
- Dice the apples.
- Melt 50g of sugar in a saucepan, add the apples and hazelnuts and cook until caramelised.
- Pour the grapes and honey into a saucepan and cook for 10 minutes.
- Serve the fruit with Racly cheese, which will melt like a raclette!
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