Serves 4
240 g Munster, 6 cooked pear halves, 50 g golden raisins, 5 cl white wine, 40 g sugar, 60 g vinegar, salt, 2 vanilla beans, sliced in half longitudinally.

Slice the 6 cooked pear halves in two to obtain 12 sections. Soak the raisins in the white wine, parboil until they swell, and then add the vanilla beans. Cut Munster in 12 small portions. Put the sugar in a small pan with two spoonfuls of water. Bring it to the boil and allow it to caramelise. Assemble by alternating the slices of Munster and pear on a plate.
Bake at 180 degrees Celsius for 4 minutes.
Pour the hot caramel onto the Munster and pears.
Garnish with the vanilla beans.

Interprofessional trade union
of the Munster Cheese
BP7 - 68001 Colmar