Baron Bigod with sliced Comice pear, candied walnuts and almonds
These fast and simple canapés come together in less than 30 minutes: simple good sliced cheese paired with sweet Comice pears, crunchy caramelised walnuts and a touch of fragrant Marcona almonds. The whole dish is served on Carr's Caramelised Red Onion Melts, for a moreish and easy treat.
Ingredients
Metric
Imperial
Candied Walnuts
- 100g of cane sugar
- 50g of walnuts
Crackers
- 250g of Baron Bigod
- 2 Comice pears
- 100g of Marcona almonds
- 12 caramelised onion crackers
Method
Place sugar in a pan with a little water, and cook to 121°C
- 100g of cane sugar
Add the walnuts and continue to cook until sugar crystallises and coats the walnuts. Transfer to a baking parchment-lined tray and carefully use a wooden spoon to separate the walnuts one another, then leave to cool
- 50g of walnuts
Slice the cheese 0.5cm thick and layer on the biscuits
- 250g of Baron Bigod
- caramelised onion crackers, as needed
Slice the pear and layer it on top of the cheese
Crumble the candied walnuts on top of the pear
- 100g of walnuts
Use a microplane to grate the Marcona almonds all over the tops of the crackers
- 12 caramelised onion crackers
- 100g of Marcona almonds
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