Honey-Glazed Cashew and Thyme Crusted Roast Pears with Camembert
- 100g roasted cashews
- 6 fresh thyme sprigs, picked
- 3 large pears
- 40ml honey, warmed
- 1 large cinnamon quill
- 125g Camembert, cut into 8 wedges
Preheat oven to 150˚C.
Finely chop the cashews and picked thyme and set aside in a small bowl.
Slice a thin layer off the base of each pear and peel. Scoop the seeds out of the base using a small spoon. Pat the pears dry with paper towels and brush with honey. Coat in the cashew mix, cut into quarters and place crusted side up in a stoneware Camembert baker.
Place the cinnamon quill between the pears and cover with the lid. Place in the oven to bake for 50 minutes or until soft; test by inserting a skewer, which should easily pierce the pears.
Turn up the temperature to 200˚C, remove the lid and add the Camembert wedges. Return to the oven to bake for 8 minutes, and then remove from the oven and serve warm.