Pears and Roquefort cheese. What a sublime combination!

Roquefort on its own is not my favorite cheese, but when you combine Roquefort's salty, pungent flavor with that of sweet, juicy pears, the result is fabulous!
I love pairing them in salads, in savory tarts and in this moist, savory Roquefort and Pear Cake.




Savory Roquefort and Pear Cake
serves 8

3 pears, peeled and diced
1 1/4 cups Roquefort cheese (or blue cheese), crumbled or diced
1/2 cup walnuts, chopped
1 3/4 cup flour
1 teaspoon baking powder
3 eggs
1 cup of grated Gruyere cheese
1/2 cup oil
1/2 cup milk
butter for the pan
salt and pepper

Preheat the oven to 400°F.
Mix together the flour and baking powder.
Beat the eggs, oil, milk, salt and pepper until well blended.
Pour egg batter in with the flour, add in the grated cheese and mix gently, being careful not to over mix.
Fold the Roquefort, pears and the nuts into the batter.
Butter and flour a cake mold, pour in the batter.
Bake approximately 50 minutes, until toothpick inserted in the center comes out clean.

I serve this cake warm or at room temperature, in slices, usually with a salad. It makes a delicious and appealing appetizer!