Eat the seasons!
Every single supermarket in Australia has a shelf stacked with Stollen and Panettone boxes. They are not only a sweet gift for a family member or a friend, once they are sliced and toasted they make a tasty festive addition to a summer starter.
Ingredients
- 4 firm brown pears, quartered and cored
- 60gr butter
- 4 tablespoons of brown sugar
- 4 tablespoons white wine vinegar
- 1/2 cup walnuts, toasted in the oven for a few minutes
- 1 cup rocket (Arugula) leaves
- soft goat’s cheese, sliced or French Brie sliced
- A loaf of Stollen or Panettone, sliced
Method
- Place the butter, vinegar, and sugar in a frying pan over a medium heat.
- Add the pears and walnuts and cook for 5 to 7 minutes or until the pears are just soft.
- Place the Rocket leaves on serving plates and top with the pear quarters (2 per person).
- Spoon over the pan juices and top with the slices of goat’s cheese or Brie.
- There is a trick to cutting a Stollen loaf so it doesn’t crumble. Use a sharp knife and push straight down, don’t saw it because it will crumble.
- Slice the Stollen loaf thinly and horizontally toast the slices under the broiler or in the oven.
- The Panettone can be toasted in the normal toaster.
- Serve the Stollen slices on the side of your salad.
Tips
- Instead of pears you can use fresh and firm nectarines.
- My favourite cheeses for this salad are a soft and runny Brie or a creamy and tangy goat cheese.
- Toasting the slices of Stollen brings the nutty flavour and punches up the dried fruit.
Perth to Paris Recipes 