Pays De Gourdon Entre Lot Dordogne F.lacan 180225133834 — ©Pays De Gourdon Entre Lot Dordogne F.lacan 180225133834|Pays de Gourdon entre Lot & Dordogne - F.Lacan

Recipes

Saffron tart tatin Ajouter aux favoris

Cheese or dessert? Why choose? Pear goes wonderfully well with cabécou: a tasty pairing not to be missed.

TimePreparation

55 minutes

TimeCooking

13 minutes

QuantityNumber of place settings

8 people

Ingredients For X people

2 green pears
5 cabécous (or Rocamadour)
20 g butter
2 sprigs fresh rosemary
1 tablespoon honey
A few hazelnuts

Preparation Estimated time: 55 minutes

01Gourmet pre-heating

Preheat the oven to 180°C and while you're waiting for it to warm up: wash the pears, cut them into slices about 0.5 cm thick, place them on a baking tray lined with baking paper, brush them with the melted butter, add the rosemary touches and place in the oven for 5 to 6 minutes.

02Cabécou, honey and hazelnuts: the perfect match

Place the cabecous, halved lengthways, on top of the hot pears just out of the oven, drizzle with honey and sprinkle with coarsely chopped hazelnuts. Return to the oven for 2 or 3 minutes to melt the cheese.

03Enjoy!

Grandma 506341 — ©Grandma 506341

Flora's advice

Vary the flavours with chestnut honey or spring honey, and replace the hazelnuts with walnuts.
And why not try a scoop of violet ice cream?

Grandmother

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