Gruyère Ramequin with Pears

Cut bread into slices just under 1 cm thick. Grease a small baking dish with butter.

Cut the Gruyère into thin slices. Halve unpeeled pears, remove core and cut into slices, drizzle on the spot with juice of one lemon.

Alternately layer bread, cheese and pears in the form of bricks. For the glaze, mix all the ingredients and pour over the ramequin.

Bake: in a heated oven at 200 °C in the middle of the oven for thirty minutes.

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