- 4 slices of wholemeal bread, multigrain bread or raisin bread
- 1 ripe pear, such as Conference
- 125 grams of blue cheese, such as Gorgonzola, Bleu d’Auvergne, Fourme d’Ambert
- 4 tablespoons of butter
- 1 egg, 4 tablespoons of whole milk
- 10 cl. of La Trappe Quadrupel
- Candied orange peel, optional
10 cl La Trappe Quadrupel (10%)More about La Trappe Quadrupel (10%)
- Cut round shapes from the slices of bread with a special cutter.
- You can cut two shapes from one slice.
- You may also cut the slices into triangles.
- Put the egg, milk and ale in a mixing bowl and use a blender to create a smooth batter.
- Pour the batter into a dish and briefly coat the bread circles (or triangles) with the batter.
- Remove any excess batter.
- Heat up the butter in a non-stick pan and fry the circles (or triangles) of bread on both sides.
- Keep them warm and add a slice of ripe pear and a slice of blue cheese.
- Add candied orange peel to the pear to taste.
- Serve as quickly as possible in order to prevent discolouration of the pear.
- Serve with a glass of La Trappe Quadrupel.
Recipe from Han Hidalgo Fotografie: M.Therese Bruggeman