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