1. Put the butter, lemon juice and zest in a small saucepan and warm gently, until the butter is melted. Stir in the sugar, add the pears and cloves. Cover, cook until the pears are soft - approximately 10 minutes. 2. Meanwhile, make the sables. Preheat the oven to 190?c / 375F. Sieve the flour into a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add the roquefort and season with freshly ground black pepper, mix together to form a dough. 3. Roll out the dough about 1/4 inch thick on a floured surface, and cut into about 20 triangles, rounds and squares. Put on a greased baking sheet, brush with a little beaten egg and bake in the preheated oven for about 10 ~ 15 minutes or until golden. 4. When the pears are soft, remove the lid and reduce the excess liquid, this will take approximately 20 minutes. Add the brandy and cook for 1 minute. Cool, then add the walnuts. Be careful not to caramelise the pears. Leave the sables to cool for 5 minutes before transferring them to a wire cooling rack (to prevent them from crumbling). 5. Serve the sables with the marmalade and a little roquefort cheese. NOTES : Chef:Amanda Grant
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6|
|Calories from Fat: 476 (63%)|
|Amt Per Serving||% DV|
|Total Fat 52.9g||71 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 121.9mg||38 %|
|Sodium 425.1mg||15 %|
|Potassium 479.5mg||13 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 56.3g|
|Protein 12.2g||17 %|
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Calories per serving: 754
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