Caramelized pear with blue cheese and walnut

(For 4 servings)

• 4 pieces of Comis pear
• 100 grams of gorgonzola
• 8 pieces of walnut
• ½ orange (zest)
• 200 grams of brown sugar
• 50 grams of butter
• 1 dl cognac
• ½ dl aceto balsamic vinegar
• ½ cup of Kyona Mustard Cress
• 8 tablespoons of salted caramel crumble

• Cut the pear into wedges and turn them so that the skin and core are removed and have are banana shaped.
• Make a caramel of the butter, sugar and orange zest and deglaze with the cognac and aceto balsamico (vinegar), so that a syrup is formed (if it is too thick, add some water).
• Fry the pear in a dry pan and burn until dark, add half of the caramel syrup and let the pear caramelise, add the walnuts until they are brown.
• Remove the pear wedges from the pan and cut the end off so that you can place it on the plate.
• Crumble the gorgonzola and mix it with the pieces of pear and the caramelized walnut carefully with a spoon.
• Place the pear, walnut and cheese mixture in the center of the plate / container.
• Place the pear wedges around this.
• Pour some sauce over the mixture and the pear and the salted caramel crumble around it.
• Cut the Kyona Mustard Cress as long as possible and playfully insert a number of twigs into the dish.
• Due to its spiciness, the Kyona Mustard Cress combines very well with the salty, sour and sweet flavors in the dish in terms of color and taste.

Recipe: Eric Miete