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Stewed pear with fresh goat's cheese and Serrano ham

Bol de compotée de poire au chèvre frais et jambon Serrano


  • 1 large pear, ripe but still firm
  • 2 large slices of cured organic Serrano ham
  • 2 large tomatoes
  • 1 fresh goat’s cheese (such as Chavroux with chives)
  • 2 tablespoons liquid crème fraîche
  • Fine salt
  • Freshly ground black pepper


Step 1

Peel and deseed the tomatoes before dicing the flesh. Place the diced tomato in a bowl and season with a few pinches of salt. Mix well.

Step 2

Next, divide the mixture between the verrines (approx. 1 cm thick layer). Set aside.

Step 3

Peel and core the pear, adding the flesh to the mixing bowl.

Step 4

Crush the pear with a fork, then add the goat's cheese, liquid crème fraîche, salt and freshly ground pepper.

Step 5

Mix until thoroughly blended and velvety smooth.

Step 6

Then spread this mixture in a 3 cm thick layer on top of the tomatoes in the verrines. Set aside.

Step 7

Cut the slices of cured ham into thin strips 3 to 4 cm long and arrange in the shape of a rose on top of the verrines.

Step 8

Set aside in the fridge for at least 2 hrs before serving the chilled verrines with small slices of toasted sandwich bread.

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