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Vacherin mont d'or with ripe pears and drageed hazelnuts recipe

Vacherin mont d'or with ripe pears and drageed hazelnuts recipe

By Isaac Scholtz
15’ Prep time
15’ Cook time
30’ Total time
0 Calories
4 Serving
Isaac Scholtz 0 Followers

Step by Step

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Step 1

To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely. Bring this to a boil and then add the hazelnuts. Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting.
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Step 2

Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny. As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble.
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Step 3

Being careful not to burn yourself, separate them into individual glazed nuts. Let cool. Store in an airtight container.
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Step 4

On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate. Scatter the hazelnuts around the plate, about 5 or 6 per serving.

Ingredient

  • Sugar
    Sugar
  • Baguette
    Baguette
  • Mont d'or (500 grams)
    Mont d'or (500 grams)
  • Pears
    Pears
  • Peeled hazelnuts
    Peeled hazelnuts
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