Gratin of Comice Pears, with Cashel Blue, Walnuts and Glass of 5 Puttonyos Tokaji

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)


  1. Pre-heat the oven to 180°C / Gas 4.
  2. 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.
  3. Meanwhile peel and core the pears and poach lightly in the sugar syrup for approximately 5 minutes. Remove, strain and leave to cool.
  4. 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.
  5. Place the pear dish in the grill for 7-8 minutes until the cream is bubbling and the cheese browns.
  6. Serve the gratin hot with a glass of Chateau Dereszla Tokaji 5 Puttonyos.


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