The Best of Both “Worlds” for Dessert

Cheese for dessert?

It has been a European tradition for decades.

Here’s a dish that combines Old World tradition with the New World’s daily pursuit of sweetness.

This recipe yields one sinfully delicious pie that can be enjoyed with Riesling, Gewurztraminer, Muscat Canelli or “unoaked” Chardonnay.



For the Crumble:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup butter

For the Pie:

  • 6 cups peeled and sliced pears
  • 1 tablespoon fresh lemon juice
  • 1/2 cup brown sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • Unbaked pie crust


  1. Preheat oven to 400 degrees.
  2. Combine the flour, 1/2 cup brown sugar and cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
  3. Toss the sliced pears with the lemon juice. In a separate bowl, combine the remaining brown sugar, cornstarch and cinnamon. Add the sugar mixture to the pears and toss to coat.
  4. Transfer the pears to the pie crust, and top with the crumble mixture. Bake in the preheated oven until the top is golden brown (about 45 minutes).
Posted in Food and Wine Pairings/Recipes
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