Double cream potatoes with pear and cranberry

• Portions : 4
• Cooking : 40 min + 5 min
• Preparation : 30 min

Ingredients

• 4 medium red potatoes
• 15 ml (1 tbsp.) olive oil
• Salt to taste
• 1 red Anjou pear
• 1 dry shallot
• 10 ml (2 tsp.) olive oil
• 60 ml (1/4 cup) white wine
• 15 ml (1 tbsp.) cider vinegar
• 30 ml (2 tbsp.) dried cranberries
• 150 g (1/3 lb.) Cu Village Double Cream cheese, cut into 12 pieces
• Your choice of fresh herb (basil, cilantro, rosemary, etc.)

Preparation

Preheat oven to 205°C (400°F).

Wash and cut potatoes into quarters. Coat with the first amount of olive oil and season with salt and pepper to taste. Place on a baking sheet and bake for 40 minutes.

Wash pear and cut into eight pieces. Remove core.

Chop dry shallot and fry in oil, without browning.

Add the pieces of pear and cook a little bit, without browning. Add white wine, cider vinegar and cranberries. Simmer for 5 minutes, taking care to ensure pear pieces remain whole.

Separate the pear mixture in the bottom of each of four plates. Add the potatoes in little mounds and add cheese.

Melt cheese in oven for 3 to 4 minutes.

Serve with your choice of fresh herb.