Cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.


  • 4 ripe comice pears
  • 200 g sugar
  • 500 ml water
  • 200 g cashel blue cheese
  • 50 g walnuts
  • 150 ml glenillen cream (or double cream)


  • Pre-heat the oven to 180°C / Gas 4.
  • Put the sugar and water in a large pot and heat gently stirring constantly. When the sugar has dissolved cook out for another 2 minutes. Remove from the heat and cool.
  • Meanwhile peel and core the pears and poach lightly in the sugar syrup for approximately 5 minutes. Remove, strain and leave to cool.
  • Cut the pear into thick slices and place in a dish, slice the blue cheese and arrange some slices on top of the pear. Sprinkle with walnuts and drizzle generously with the cream.
  • Place the pear dish in the grill for 7-8 minutes until the cream is bubbling and the cheese browns.
  • Serve the gratin hot with a glass of Chateau Dereszla Tokaji 5 Puttonyos.

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