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Dessert! Poached pear, frangipane, <insert cheese here>

#1
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1/19/08 at 12:02pm
  • Joined: June 2001
  • Location: Minnesota
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Alright folks. Any suggestions for a cheese to go with a poached pear and frangipane cake? The pear will be poached, then set in the center of the dish with cake baked around it. Looking to shave some cheese on top.

Suggestions?
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#2
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1/19/08 at 1:26pm
  • Joined: March 2000
  • Location: norwalk, CT USA
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My initial thought was brie, until you said it would be shaved. Does it have to be shaved? Melted brie would be outstanding!
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#3
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1/19/08 at 1:55pm
  • Joined: July 2000
  • Location: CT.
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Some crumbled cabralas, then serve it with a Sauternes. The salty/fattiness of the cheese will work beautifully with pear and almond. I like Brie as momo said, but it does not melt well. The brushed rind stays some what hard and the cheese dissolves into a translucent coating.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#4
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1/19/08 at 1:57pm
  • Joined: June 2001
  • Location: Minnesota
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Nah it doesn't have to be shaved, but I was thinking shaved because it'll be easier to execute. Something stinky but not your average stinky cheese ya know? Pears seem to be made for stinky cheese. :)
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#5
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1/19/08 at 2:06pm
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  • Location: Minnesota
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All I have is two muscats. Yalumba Museum Muscat non-vintage and Rosenblum '97 Black Muscat. :)

Cabrales sounds really good, of course I like Cabrales straight up. :D
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#6
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1/19/08 at 2:07pm
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Either will work well.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#7
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1/19/08 at 2:13pm
  • Joined: June 2001
  • Location: Minnesota
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The wine should be sweeter than dessert right? Or is it the other way?
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#8
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1/19/08 at 3:50pm
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The wine must
be as sweet or sweeter than the dessert, or, its the "brush your teeth, drink orange juice" syndrome

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#9
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1/19/08 at 4:13pm
  • Joined: June 2001
  • Location: Minnesota
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Heh oh yeah. :)

Well I picked up some Valdeon. Should be good too. Can't wait until dessert tomorrow night.
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#10
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1/20/08 at 2:05am
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  • Location: Las Vegas Nevada
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I always fill the middle with mascarpone no sugar.
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#11
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1/20/08 at 8:10am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
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it's not easy being cheesey

gorganzola comes to mind

manchego would be nice shaved

10 yr + gouda, big leather chair, roaring fire.........

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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#12
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1/20/08 at 8:36am
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  • Location: Minnesota
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Too late Brown, I got some Valdeon already. :D I was at the counter and eyeing some really nice looking gorgonzola though... mmm.
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#13
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1/20/08 at 8:55am
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Great choice Kuan,

Valdeon will work very well. Next time around try the ages Gouda or manchego M Brown mentioned.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#14
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1/20/08 at 10:36am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
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brie idea and the gouda thang

lean bread dough
sour cherry preserves
brie
wrap
bake
eat
ohhhh
ahhhh

the lean bread makes for a less rich baked brie-as most i have seen are in puff or biroche.

the sour cherry adds the acid and sweetnes and the brie is just melted heaven.


the aged gouda, 10-20 yrs, it has an intensity and there are caramelized cheese bits. it just screams for a single malt scotch, dark beer, big red or some fruit.

omg, enjoy that valdeon!!!!

i wish we had smelly-vision!

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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#15
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1/20/08 at 1:06pm
  • Joined: December 2000
  • Location: NY, USA
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I concur with the idea of a nice ball of unsweetened mascarpone. Another nice one would be a pretty slice of St. Andre-not as bleuey as gorgonzola, but a luscious, creamy, 70% with subtle bleu veining would be great.
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