For 4 people
- 4 thin slices of Ker Cadélac Pure Butter Madeira Cake
- 2 firm pears (Conference or Louise Bonne))
- 5 dl red wine
- 3 tablespoons brown sugar
- 2 star anises, 1 half vanilla pod and 1 stick of cinnamon
- 1 tablespoon honey and a few drops of balsamic cream
- 1 thick slice of blue-veined cheese (Fourme d’Ambert or other)

 Preparation:
- In a saucepan, bring the wine to the boil with the sugar, the vanilla, the cinnamon and the star anise, then reduce the heat and allow to simmer.
- Carefully peel the pears and leave them to cook in the wine for 10 minutes.
- Remove from the heat and allow to soak for another 10 minutes.
- In the meantime, cut four slices of Ker Cadélac Butter Madeira Cake and remove the crusts to obtain four square pieces. Pour a teaspoon of honey into the centre of each.
- Then with a biscuit cutter cut four rounds of blue cheese and place them on the honey in the centre of the squares of Madeira cake.
- Lastly, cut the pears into thin strips and place a few of them on the cheese, setting off their pinkish colour. Sprinkle with a few drops of balsamic cream.