Blue cheese raclette

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 761 Kcal, 23g Protein, 84g Carbohydrates, 33g Fat


  • Raclette
  • 200 g pumpernickel, sliced
  • 400 g blue cheese (e.g. Gorgonzola, St. Agur, Roquefort), cut into pieces
  • Plum chutney
  • 250 g frozen plums, quartered
  • 2 shallot, cut into thin strips
  • 1 tsp ginger, grated
  • 0.5 dl balsamic vinegar
  • 0.5 dl water
  • 50 g cane sugar
  • a little cayenne pepper
  • 0.25 tsp salt
  • Port-soaked pears
  • 3 dl light port
  • 2 dl water
  • 100 g cane sugar
  • 1 cinnamon stick
  • 1 star anise
  • 0.5 grapefruit, rinsed with hot water, dabbed dry; use peeled rind only
  • 4 pear, peeled

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  • Raclette

    Place the pumpernickel in the raclette pans and toast under a raclette grill for approx. 4 mins. Dot the cheese on top and melt under the raclette grill for approx. 5 mins.
  • Plum chutney

    Cook the plums with all the ingredients up to and including salt over a medium heat for approx. 20 mins. until soft, stirring occasionally; leave to cool. Spoon over the melted cheese.
  • Port-soaked pears

    Bring the port with the water and all the ingredients up to and including grapefruit peel to the boil. Add the pears, reduce the heat, cover and simmer for approx. 10 mins. until almost soft. Remove the pears, reduce the juice for approx. 30 mins. to a syrupy consistency. Drizzle over the pears. Serve the pears warm with the raclette.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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