Ingredients (for 4 people):

• 4 perfectly ripe pears
• 175g Roquefort
• 1 handful of small walnut pieces
• 2 sprigs of fresh thyme
• Runny honey
• 2 tsp Guénard 100% virgin French walnut oil
• Salt and pepper

Method:

Preheat the oven to 180°C (fan bake, rack on the second level).

Wash and gently dry the pears, then cut them in half lengthwise. Remove the core using a knife, then hollow them out to leave space for the filling. Cut up and set aside the removed pear flesh for use in the filling.

Place the hollowed pears in an oven dish. Bake for 15 minutes.

Meanwhile, in a bowl, mash the Roquefort with a fork and mix with the pear flesh removed earlier. Place the mixture in the baked pear halves, sprinkle with chopped walnuts, runny honey and a drizzle of olive oil, then bake for 15 min.

Sprinkle with fresh thyme and season with salt and pepper.

Serve the roasted pears warm, as a cheese course or entree, accompanied by a green salad dressed with Walnut Oil.

Enjoy!