- Fresh Pears ½ each
- Caster sugar 1 table spoon
- Shallot compote 40g
- Roquefort or Stilton cheese 50g
- Wallnuts a few
- Hippo Tops a few
Cut the fresh pear into 5 equal wedges. Dust the wedges with the caster sugar and caramelise the fruits in a very hot pan. Leave aside to cool down.
Dispose 5 little spoons of shallot compote on a plate and sit the wedges of pears on top of them.
Garnish with the cheese, walnuts and Hippo Tops.
Say yes to the cress