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.