Caramelised Pear | Hippo Tops


  • ½ fresh pear
  • 1 tbsp caster sugar
  • 40g shallot compote
  • 50g Roquefort or Stilton cheese
  • a few walnuts
  • a few Hippo Tops


  • 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.

Recipe: Franck Pontais

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