Potatoes with Pears, Cranberries and Double Crème Cheese

Potatoes with Pears, Cranberries and Double Crème Cheese
  • 4 servings
  • 0:30 Preparation
  • 0:45 Cooking
  • 1:15 Total Time


Add all
  • 4

    medium Québec red potatoes

  • 1 Tbsp.
    (15 mL)

    olive oil

  • Salt to taste

  • 1

    red Anjou pear

  • 1


  • 2 tsp.
    (10 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    white wine

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • 2 Tbsp.
    (30 mL)

    dried cranberries

  • 5 oz
    (150 g)

    brie Double Creme, cut in 12

  • Favourite fresh herbs


Preheat oven to 400°F (205°C).

Wash potatoes and cut them into wedges. Roll them in first quantity of oil to coat and season with salt. Put in a baking dish and bake for 40 minutes.

Wash and core pear. Cut into eight wedges.

Slice shallot very thin and cook in second quantity of oil until soft. Do not let it brown.

Add pear, and cook without browning.

Add white wine, cider vinegar and cranberries and simmer for 5 minutes. Wedges must remain whole.

Spoon pear mixture into plates.

Mound potatoes over the mixture, add cheese and bake 3 - 4 minutes to melt cheese.

Serve with a sprig of favourite fresh herb.

Source: pommedeterreQuebec.com

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007