Roquefort-Stuffed Pears

For 3 servings (6 pear halves)

Ingredients:

• 3 ripe but firm pears

• Juice of ½ lemon

• 100 g Roquefort cheese, crumbled

• 100 g jamón serrano, chopped

• 100 g mixed toasted nuts and seeds (e.g. almonds, walnuts, pumpkin seeds), chopped

• AluSweet Maple Syrup

• 30 g butter

• Fresh thyme for garnish

Preparation:

1. Preheat the oven to 180°C (350°F).

2. Toast the chopped nuts and seeds in a dry skillet over medium-high heat. Set aside.

3. Peel the pears and cut them in half lengthwise. Remove the cores and seeds using a spoon, creating a cavity for the filling.

4. Drizzle the pear halves with a bit of lemon juice to prevent browning.

5. In a bowl, gently mix the crumbled Roquefort, jamón serrano, toasted nuts, and a drizzle of AluSweet maple syrup.

6. Fill each pear half with the mixture and place them in a baking dish.

7. Add small bits of butter on top of each pear and bake for 30 minutes, until the pears are tender and golden.

8. Just before serving, drizzle with a few more drops of AluSweet maple syrup and garnish with fresh thyme.