For 4 people
- 4 pears (ideally rocha)
- 2 tbsp of honey
- 1 lemon juice
- 8 tbsp of olive oil
- 1 tsp of thyme and rosemary
- 1 handful of nuts
- 150g of Gorgonzola or St Agur
- Arugula
- Shavings of parmesan
- Balsamic cream
- Balsamic vinegar and olive oil for the dressing
The pears must be ripe.
Cut the pears in half, remove cores using a melon baller, and cut a slice at the opposite so the pears stay steady. Place them in an ovenproof dish.
Mix the honey, the lemon juice, the olive oil, the thyme and rosemary in a bowl. Pour the mix in the pears’ hole, and brush them with it. Bake in preheat oven at 200°C, for 10 to 15 minutes.
Take the pears out, garnish with the chosen cheese and coarsely crushed nuts, and bake 5 more minutes, until the cheese is melted.
In the plates, place the Arugula salad, drizzle with olive oil and Balsamic vinegar. Drop the pears on the salad, and add a few drops of Balsamic cream on top. Finish with a few shavings of Parmesan and enjoy immediately.
Plate: Albertine @ Bernardaud
