Caramelised Pear | Hippo Tops


  • 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.

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