Edam crisps with pear purée

Edam crisps with pear purée

Here’s a simple but elegant trick-up-your-sleeve you can serve as a stand-up seasonal appetizer or dessert. The Ice Syrup lends decadent depth of flavour to the cheese


2 Bartlett pears, peeled and diced

1/4 tsp (1 mL) ground Sichuan pepper

4 oz (120 g) Canadian Edam

4 egg roll wrappers

2 tbsp (30 mL) Vidal* Ice SyrupTM


Preheat oven to 425°F (220°C). In a saucepan, mix pears with Sichuan pepper and 3 tbsp (45 mL) of water. Cover, bring to a boil and cook for 5 minutes. Purée with a food processor or hand blender. Divide pear purée among 4 small glasses and cover with Ice Syrup. Cut cheese into 24 long, thin sticks.

Cut each egg roll wrapper into 6 strips. Place on a parchment-lined baking sheet and cook in the oven for 3 minutes. Turn over and cook 3 more minutes. Turn over again, top each strip with a cheese stick and melt in the oven for about 2 minutes. Serve hot with pear and Ice Syrup purée.


Cheese alternatives: Canadian Mild Cheddar, Monterey Jack, Havarti.

Lynn Ogryzlo

“Exetremely versatile ice syrup is another one of Niagara’s defining gourmet gems”

Lynn Ogryzlo

Food Columnist

Ice Syrup Media
Ice Syrup Wins Premier's Award for Excellence

Ice Syrup Wins Premier's Award for Excellence