400g Brie cheese (or Applewood Cheddar or Blue Cheese)
100g mixed dried fruit & nuts
·4 tablespoons of honey
100g melted butter
1 juice of half a lemon
Method
Cut filo pastry into squares. Brush each layer with melted butter on each side before layering – 4 layers roughly put on top of each other to make it structurally robust.
Place layered pastry into mould/ramekin dish- placing another mound on top stpkeep the shape - and cook for 8- 10 minutes at 150 degrees Celsius.
While pastry is cooking, add water & sugar in a pot with the cinnamon powder, cloves, star anise & lemon juice.
Bring the liquid to simmer.
Cut the pears in half lengthways cutting out the core.
Place the pears into the liquid and poach until tender.
Leave the pears to cool in the liquid. All the above may be done in advance.
Place cheese into the cooked pastry cases (which may be done in advance).
Take cooled pears out of the liquid and cut into thin slices and fan the slices on top of the cheese. Brush on the honey and use a little of the liquid from poaching the pears.
Add a sprig of thyme. Place in the air fryer for a few minutes at 190 degrees Celsius until cheese melts.
Remove and garnish with mixed dried fruit & nuts on top. Suitable as a starter served with salad or as a dessert.
