Camembert, sweetbread and caramelized pear sandwiches  

To be serve with : Terrazas Reserva Chardonnay

Long considered a delicacy in Europe, sweetbreads are the cream of offal meats, fully living up to the sweetness of their name. In this sandwich, the soft sweetbreads are combined with sweet pears and sharp passion fruit mayonnaise to make the ultimate elegant lunch dish. Perfect for ladies who lunch. Although we can’t exclude the men who lunch with them! For both, a glass of Terrazas Reserva Chardonnay is mandatory.



Camembert, sweetbread and caramelized pear sandwiches

Camembert sweetbread and caramelized pear sandwichesMakes 4 sandwiches
For the bread (to be made ahead of time) :
250 g flour
3 g salt
15 g white sugar
15 g butter
10 g powdered milk
10 g fresh yeast
1 tsp honey
Pinch of salt
For the sandwich filling :
200 g Camembert cheese
400 g sweetbreads
50 g mixed lettuce leaves
Salt and pepper, to taste
20 ml olive oil
2 pears
20 g butter
25 g sugar
For the passion fruit mayonnaise :
½ cup mayonnaise
2 passion fruits
Dressing : lemon vinaigrette
Preparation :
First, prepare the sweetbreads by soaking them for several hours to remove impurities and blood. Drain and then blanche them: put them in a pot of water and bring to the boil; then turn down the heat and simmer for a few minutes. Remove sweetbreads from the blanching water and plunge them into ice water. To trim sweetbreads, remove any visible veins, gristle, or the thick exterior membrane that envelops the organ using your fingers. To remove the blanching water absorbed by the sweetbreads, put them between two clean linen cloths and press down on them with a chopping board. Reserve until ready to finish.
To make the bread, mix the dry ingredients with the honey and fresh yeast. Add the melted butter and enough water to bring the dough together. Knead on a floured board until smooth and elastic. Cover and leave to rest at room temperature, until double in size, about an hour. Preheat the oven to 200° C / 400° F. Cut a piece of dough about the size of a large egg (around 70 g) and roll out into an oval, similar to a pita bread. Allow to rise another half hour. Bake in the hot oven for about ten minutes, or until puffed up and slightly browned.
Wash, quarter and core the pears. Melt the butter in a large frying pan and add the sugar and pears. Cook over a medium heat, spooning the sugar and butter over the pears, until the sugar starts to caramelize and the pears are tender. Keep warm. Cut the sweetbreads lengthwise and sear them in a hot frying pan with a little vegetable oil. Wash and dry the lettuce and cut in bite-sized pieces.
To make the passion fruit mayonnaise, halve the passion fruits and scoop the pulp into a bowl. Mix in the mayonnaise and taste for seasoning. If too sour, a teaspoon of honey can be added.
Camembert sweetbread and caramelized pear sandwiches1
Presentation :
Cut a piece of bread in half and place on the plate. Lay a quarter of the sweetbreads on each sandwich bottom, then a layer of pears, one of cheese and lastly the mixed lettuce leaves. Serve with a lemon vinaigrette and the passion fruit mayonnaise.


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