Vermont Cheese Plate Recipe

Prepare pears

Peel the Bosc pears, halve them lengthwise and core with a small spoon. Pat dry. In a medium sauté pan over medium heat melt 1 tbsp butter. Add 1 tbsp brown sugar and 1 tsp lemon juice; stir until sugar dissolves and begins to foam.

Place pear halves cut-side down in the pan and cook 2 minutes to caramelize. Remove pears and reserve while you poach (they will finish cooking in the poaching liquid).

Assemble cheese

Bring the chosen artisanal cheese (6 oz) to room temperature for at least 20 minutes before serving on the plate. Keep the Vermont Creamery goat cheese chilled until assembly.

Combine 1 cup amber ale, 1 cup apple cider, 2 tbsp brown sugar, 1 cinnamon stick, 4 allspice berries and 1/2 tsp vanilla (or split vanilla bean) in a wide saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Add the caramelized pear halves to the simmering liquid, cut-side up if possible. Reduce heat to low and poach gently for 10–12 minutes, turning once after 6 minutes, until pears are tender but hold their shape.

Use a slotted spoon to transfer pears to a plate. Continue to simmer the poaching liquid briskly for 6–8 minutes until slightly reduced and syrupy. Spoon a small amount of the reduced poaching liquid over the pears. Reserve remaining poaching syrup for garnish (cool to room temperature). Discard whole spices and vanilla bean if used.

In a small saucepan combine 1 cup cranberries, 1/2 cup apple cider, 2 tbsp sugar, 1 tbsp fresh orange juice and 1/2 tsp lemon zest. Bring to a simmer over medium heat, stirring occasionally.

Simmer for 8–10 minutes until cranberries burst and mixture thickens. Use an immersion blender or food processor to purée for a smoother sauce, then return to heat and reduce another 2–3 minutes to reach spoonable glaze consistency. Taste and adjust sweetness; strain through a fine mesh if a silkier reduction is desired. Keep warm or cool to room temperature for plating.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of each flatbread lightly with olive oil and sprinkle with sea salt and thyme leaves if using.

Grill flatbreads 1–2 minutes per side until char marks appear and edges crisp. Remove and cut into wedges. Toss nuts (if using) in a dry pan over medium heat for 2–3 minutes until fragrant and lightly toasted.

On a serving board place the room-temperature artisanal cheese (6 oz) slightly off-center. Arrange the grilled flatbread wedges to one side.

Place two poached pear halves near the goat cheese. Crumble or spread 3 oz Vermont Creamery chèvre on top of each pear half (or serve a small spoonful atop each pear).

Drizzle the cranberry cider reduction over the plate in a small pool near the cheese and a light spoonful over the goat-cheese-topped pears. Spoon a little of the reserved poaching syrup over the pears for extra shine and flavor.

Scatter toasted nuts and a few thyme leaves over the board. Serve immediately, providing cheese knife and small spoons for the reductions.