You are here: Inns and resorts > Inns and resorts by region > Eastern Townships > Estrimont Suites & Spa > Gastronomy > Our Chef's Recipes > Recipe Details >

Ingredients:

• 150 g Bénédictin blue cheese
• 2 squares of commercially available puff pastry dough (approximately 10 cm square)
• Clover honey
• 2 lbs red grapes
• 1/2 cup white sugar
• 3 oz Port

Method:

• Cook the grapes, sugar, and port over medium heat until the grapes release their juice and the liquid begins to get syrupy. Let cool before serving.
• Defrost the puff pastry dough.
• Poke the dough as much as possible with a fork so that it does not rise too much.
• Cook in the oven at 350° for 7 to 10 minutes.
• The pastry is ready when it turns golden. Let cool.
• To plate the dish, cut the pastry into two triangles and place the blue cheese on the pastry crust; warm in a 300° oven for 4 minutes or until the cheese starts to melt.
• Serve with the grape jam and drizzle of clover honey over the cheese.

LOCAL PRODUCE

Follow us on: