ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Dessert! Poached pear, frangipane, <insert cheese here>
New Posts  All Forums:Forum Nav:

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

post #1 of 15
1/19/08 at 12:02pm
Thread Starter 
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?
Reply
post #2 of 15
1/19/08 at 1:26pm
My initial thought was brie, until you said it would be shaved. Does it have to be shaved? Melted brie would be outstanding!
Reply
post #3 of 15
1/19/08 at 1:55pm
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.
Reply
post #4 of 15
1/19/08 at 1:57pm
Thread Starter 
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. :)
Reply
post #5 of 15
1/19/08 at 2:06pm
Thread Starter 
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
Reply
post #6 of 15
1/19/08 at 2:07pm
Either will work well.
Reply
post #7 of 15
1/19/08 at 2:13pm
Thread Starter 
The wine should be sweeter than dessert right? Or is it the other way?
Reply
post #8 of 15
1/19/08 at 3:50pm
The wine must
be as sweet or sweeter than the dessert, or, its the "brush your teeth, drink orange juice" syndrome
Reply
post #9 of 15
1/19/08 at 4:13pm
Thread Starter 
Heh oh yeah. :)

Well I picked up some Valdeon. Should be good too. Can't wait until dessert tomorrow night.
Reply
post #10 of 15
1/20/08 at 2:05am
I always fill the middle with mascarpone no sugar.
Reply
post #11 of 15
1/20/08 at 8:10am

it's not easy being cheesey

gorganzola comes to mind

manchego would be nice shaved

10 yr + gouda, big leather chair, roaring fire.........
Reply
post #12 of 15
1/20/08 at 8:36am
Thread Starter 
Too late Brown, I got some Valdeon already. :D I was at the counter and eyeing some really nice looking gorgonzola though... mmm.
Reply
post #13 of 15
1/20/08 at 8:55am
Great choice Kuan,

Valdeon will work very well. Next time around try the ages Gouda or manchego M Brown mentioned.
Reply
post #14 of 15
1/20/08 at 10:36am

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!
Reply
post #15 of 15
1/20/08 at 1:06pm
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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Dessert! Poached pear, frangipane, <insert cheese here>