Vacherin Mont Dor Waitrose Food

WARM VACHERIN

Steps:

• Preheat the broiler and position a rack 8 to 9 inches below the heat.
• If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese.
• Broil the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves.

VACHERIN MONT D'OR WITH RIPE PEARS AND DRAGEED HAZELNUTS

Steps:

• To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely. Bring this to a boil and then add the hazelnuts. Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting.
• Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny. As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble.
• Being careful not to burn yourself, separate them into individual glazed nuts. Let cool. Store in an airtight container.
• On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate. Scatter the hazelnuts around the plate, about 5 or 6 per serving.