1 young camembert 1 shallot (or 1/2 onion) 2 ripe pears 1 tablespoon honey pepper 2 teaspoons fresh tarragon (optional)

Cut the shallot and tarragon. Place the camembert on tin foil and cover it with the shallot and tarragon. Peal and core the pears, slice them. Place the slices around the cheese. Drizzle honey on top, add pepper and close the tinfoil. Steam for 10 minutes. Serve with bread or toast and chicory lettuce.