Recipe of the Chef Grégory Corman
Half pears in syrup 160g
IQF blue cheese cubes 60g
Plain flour 40g
1. Drain the pears.
2. Put the flour, sugar and cold butter into a blender.
3. Blend for a few seconds until the mixture becomes granular. Keep to one side in the refrigerator.
4. Cut the pears into even sized cubes and mix with the cubes of blue cheese. Place in ovenproof ramekins. Sprinkle the top with the crumble straight from the refrigerator.
5. Cook under the grill (200°C) until browned. Serve warm.