Hard Cider Rarebit

Yield: 3 servings

3 thick slices crusty bread

2 tablespoons unsalted butter

2 tablespoons plus 1½ teaspoons all-purpose flour

½ cup dry cider

1 cup grated sharp cheddar cheese

½ teaspoon mustard, preferably Colman’s (English, not powdered) or Dijon

Pinch freshly grated nutmeg

Freshly ground black pepper

1 large Bosc or Bartlett pear

1 large egg

1½ teaspoons apple brandy or Calvados

3 sprigs fresh thyme (may substitute finely chopped chives)

1. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

2. Meanwhile, toast the bread. Place each slice in an individual gratin dish.

3. Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.

4. Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.

5. Peel and core the pear. Cut half of it into long wedges that are not too thick, and cut the rest into small dice.

6. Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated. Add the diced pear and stir to incorporate.

7. Arrange some pear wedges on each piece of toast, then pour the cheese sauce over them, dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Pluck the leaves from each thyme sprig, letting some fall on top of each portion. Serve hot.

Per serving: 410 calories; 15g protein; 36g carbohydrates; 21g fat; 12g saturated fat; 120mg cholesterol; 480mg sodium; 3g fiber; 10g sugar