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New in Cooking

Staub White and more

Fresh Fruit with Walnuts and Roquefort

Serves: Serves 8 as part of a raclette buffet


  • 3 or 4 ripe Bartlett pears, or 4 ripe peaches or figs
  • 2 teaspoons balsamic vinegar
  • ½ cup broken walnuts
  • 4 ounces Roquefort cheese, crumbled
  • 1 French baguette, thinly sliced


    Place the raclette grill on a buffet table or dining table and plug it in. It will take 20 minutes to heat fully.

    If serving pears, peel, halve, and core and cut into ¼-inch wedges. If serving peaches, peel, halve, and pit and cut into ¼-inch wedges. If serving figs, halve lengthwise. Divide the prepared fruit evenly among the raclette trays. Drizzle each portion with ¼ teaspoon of the vinegar. Sprinkle each portion with 1 tablespoon of the walnuts. Top each portion with an equal amount of the cheese.

    Place the trays under the heating element and cook for 6 to 8 minutes, until the cheese has melted and the fruit is warmed.

    Let guests use a scraper to scrape the contents of the trays onto their plates. Serve with the bread.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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