The Famous Williamson Pear, Blue Cheese, & Honey

As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!

Ingredients

• Fresh Ripe Pears  ·  2 
• Saint Agur Gourmet Cheese  ·  8 ounces 
• Honey - use local "farmers market" or organic honey  ·  8 tablespoons 
• For the Candied Almonds:  ·   
• Marcona Almonds, or roasted almonds  ·  8 ounces 
• Herbie's Pumpkin Pie Spice  ·  1 tablespoon 
• Butter, cubed  ·  2 tablespoons 
• Honey  ·  2 tablespoons 

Instructions

As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!

The creamy texture is absolutely fantastic when paired with any Williamson Cabernet Sauvignon. The touch of pear and honey match the “mouthfeel” or texture of the wine which is silky smooth. The honeyed sweetness with just a hint of citrus and pear gives a vibrant acidity that dances across the tongue.

Wash and slice the pear into about eight slices. Arrange two to four slices to a small plate for each guest.

Make sure the blue cheese is allowed to stand long enough to come to room temperature. Scoop about one large teaspoon of the blue cheese onto each slice of pear.

Drizzle two teaspoons of local "farmers market" or organic honey over each of the scoops of blue cheese.

Serve with a spoon, napkin and Williamson Cabernet Sauvignon. Make sure guests are informed to place a scoop of pear, blue cheese and honey in their mouth together, take two chews and then drink the Cabernet while the food is still in the mouth.

Stay out of the way of people as they eat this dish and drink the wine. They tend to become obsessive and possessive.

Want to add Almonds?

You can add Marcona Almonds straight out of the jar, or -

Start by heating a medium saute pan over medium heat. Add the butter and let it melt. Once the butter begins to foam add the almonds. Toast the almonds in the butter until the butter begins to turn brown and gives off a nutty smell. Remove from the heat immediately to keep the butter from burning. While the pan is off of the heat but still warm; add the Herbie's Pumpkin Pie Spice and 2 tablespoons of honey. Stir the almonds until everything is well incorporated. Then lay out on a cookie sheet lined with parchment or wax paper and let cool.