Boots off. Oven on. There’s warm ColoRouge to share.

A softly baked wheel, a spoonful of quince, tender pear and the crunch of honey-coated pecans. The cheese brings the savory depth; the fruit and nuts give each bite a different finish. Set it down with crisp bread and let everyone build their own.

This combination comes from The Remedy’s winter 2016 menu at Four Seasons Resort and Residences Vail, where baked MouCo ColoRouge appeared with quince, honey-pecan and poached pear. It is a lovely little piece of MouCo’s mountain dining history, ready for a place at your table.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Serves 2–4 as an appetizer
Prep: about 10 minutes · Cooking: about 20–25 minutes, with steps overlapping
Total: about 35 minutes

• • 1 wheel MouCo ColoRouge®, 4.4 oz (125 g)
  • 1 ripe but firm Bosc or Anjou pear
  • 1½ cups (360 ml) water, plus a little more if needed
  • 2 tablespoons (25 g) sugar
  • 1 wide strip lemon peel, with little white pith
  • ¼ cup (30 g) pecan halves, roughly broken
  • 2 teaspoons (14 g) honey
  • A small pinch of fine salt
  • About 2 tablespoons (40 g) quince paste (membrillo), cut into thin pieces
  • Crostini or plain crackers, to serve

👣 Instructions

1. 1. Get the cheese ready. Heat the oven to 350°F (175°C). Remove all wrapping from the ColoRouge, keeping its edible rind intact. Set the wheel in a snug, shallow ovenproof dish.
   2. Poach the pear. Peel, quarter and core the pear, then halve each quarter to make eight wedges. Bring the water, sugar and lemon peel to a gentle simmer in a small saucepan. Add the pear; add a splash more water if needed to nearly cover. Simmer gently for 10–15 minutes, turning occasionally, until a small knife slides in easily but the wedges hold their shape. Lift out and drain.
   3. Warm the ColoRouge. While the pear poaches, bake the cheese for 10–14 minutes, until the center feels soft when pressed gently with the back of a spoon. A ripe wheel may need less time. The goal is a warm, yielding center.
   4. Glaze the pecans. Toast the pecans in a dry skillet over medium-low heat for 2–3 minutes, stirring, until fragrant. Reduce the heat to low, add the honey and salt, and stir for 30–60 seconds to coat. Spread on parchment to cool slightly.
   5. Bring it together. Set the warm baking dish on a heatproof serving board. Arrange the drained pear and quince alongside, scatter over the pecans and serve with crostini or crackers. Open the rind at the table and scoop a little cheese onto each bite.

🎯 Notes & Pairings

• • Our quince choice. The menu names quince without specifying its preparation. We use membrillo for a practical home version; a little goes a long way.
  • Keep the balance. Let the cheese be the generous part of each bite. A thin piece of quince and a few pecans provide plenty of sweetness.
  • Prep ahead. Poach the pear up to a day ahead and refrigerate it in its cooled liquid. Drain and gently warm the wedges before serving. Bake the cheese just before it reaches the table.
  • At the table. Try a dry sparkling wine or dry cider. For an alcohol-free pairing, sparkling water with lemon keeps things bright.

A little Vail history

Four Seasons Resort and Residences Vail opened in December 2010 at the entrance to Vail Village. The Remedy followed in 2015, bringing a gathering place for locals and visitors, with a menu that highlighted Colorado meats, cheeses and seasonal produce. Finding MouCo on its winter menu makes this dish part of a story we’re pleased to share.

Menu credit: The Remedy, Four Seasons Resort and Residences Vail — winter 2016.

Visit The Remedy  |  See the winter 2016 menu  |  Explore Four Seasons Vail

Hero artwork: an AI-assisted geometric winter illustration in MouCo label colors, based on an exterior reference from Four Seasons Resort and Residences Vail.