Half-pears stuffed Italian style and Fourme d’Ambert


  • 100 g of Fourme d’Ambert AOP
  • 1 small shallot
  • 20 g of walnut kernels
  • 6 sprigs of fresh thyme
  • 3 Italian fennel sausages
  • 4 comice type pears, ripe
  • olive oil

  • 1 level teaspoon(s) of fennel seeds


  1. Preheat the oven to 180°/th. 6. Peel the shallot and finely chop it. Cut the fourme d’Ambert into small cubes. Coarsely crush the nuts. Wash, dry, strip the thyme. Remove the skin from the sausages and crumble the flesh.

  2. In a pan, heat 2 tbsp. oil soup. Add the shallot, let it brown for 5 minutes, then the sausage meat and the thyme and continue cooking for 5 minutes. Wash and dry the pears. Cut them in half and remove the core. Distribute the sausage meat and nuts on each half pear, and cover them with diced Fourme d’Ambert. Pepper and salt. Bake on a baking sheet for about 20 minutes until the cheese is well melted and browned.

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