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

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