Method

• Use a flat-bottomed heavy pan, mix in the red wine, blackcurrant jam and lemon juice, bring to the boil then turn down to simmer
• Cut the pears into quarters and place in the pan and poach for 15-20 minutes, or until just soft
• Set aside
• For the hazelnuts, use a small fry pan and add the honey, heat until it becomes runny, then add the cut hazelnuts
• Cook off for about 2-3 minutes and set aside to cool
• Slice the cheese as thin as you can
• To serve: Use a flat plate or tray, placing the cheese down first, then the pears
• Pour some of the poaching juice over both, and lastly, sprinkle with the honey hazelnuts