Baked Goat Cheese with Arugula, Saffron Pears and Pesto
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 694 kcal | (33 %) | ||
| Protein | 18.2 g | (19 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 61.4 g | (41 %) |
Ingredients
- Ingredients
- 4 Pear
- 100 grams sugar
- 1 Cinnamon stick
- 1 pc Star anise
- 1 can Saffron
- 30 milliliters white wine
- 200 milliliters Apple juice
- 8 pcs Goat cheese
- 8 Tbsps olive oil
- 20 grams Pine nuts
- 30 grams Parmesan
- 2 bunches Arugula
- salt and peppers
- 1 pc Endive
Preparation steps
Preheat the oven to 240°C (approximately 465°F). Peel the pears, quarter and remove seeds. Heat 80 grams (approximately 1/3 cup) sugar in a pan and caramelize. Add the pear quarters and sauté briefly. Add cinnamon, star anise and saffron. Pour in the white wine and top up with apple juice.
Cook the pears in the sauce until soft and then allow to cool. In the meantime, sprinkle the goat cheese with the remaining sugar, drizzle some olive oil over top and bake in a preheated oven.
Toast the pine nuts in a dry frying pan. Finely grate the Parmesan. Trim arugula, rinse and spin dry. Puree everything along with the remaining olive oil. Season the pesto with salt and pepper. Carefully remove the individual leaves of arugula.
Take the golden brown baked cheese from the oven and carefully set on the arugula leaves. Serve together with the saffron pears and the pesto.
