Pear Crisps with Stilton and Hazelnuts

Charmaine Lu -
  • 2 underripe pears, sliced into 1mm rounds
  • 100g stilton
  • 100ml whipping cream
  • Squeeze of lemon
  • Chopped thyme
  • 25, toasted hazelnut pieces
  • Honey for drizzling
  • Preheat the oven to 120C. Lay the pear slices on a baking sheet, and bake for 2.5 hours, turning halfway through. Turn off the oven and leave the pears to dry out for another 30 mins, then leave on a wire rack to air.
  • Make the topping by mixing the cheese in a bowl with the cream, lemon juice, and some seasoning. Whisk until light and airy, then pipe about 1 tsp of the mixture onto the pear crisps. Scatter with chopped nuts and thyme, drizzle with honey and serve.
2 hrs 30 mins
Makes 24 Canapes