Roquefort Pear with Walnuts

In a small bowl, mix the Roquefort cheese with butter, add cognac and knead everything into a compact mass. Form 4 small balls and put them in a cold place. Put walnuts in a small bowl, pour boiling water over them and let them stand for about 15 minutes. Then peel nuts and rinse under cold running water. Drain. In a cup, mix sugar and honey with 2¿3 tablespoons of hot water. In a saucepan, combine the honey water with another 100 ml or so of water and bring to a boil, whisking constantly. Add lavender flowers, cloves and cinnamon stick, pour vin de noix, put walnuts and let everything infuse for a few minutes at moderate heat. Remove the walnuts and let them dry on paper towels. In the meantime, cut the pears in half and cut out the core so that a small hollow is formed. Immediately sprinkle the cut surface with lemon juice so that the pears do not turn brown. Arrange one pear half on each plate, place a Roquefort ball in the cavity and garnish with the dried walnuts. If desired, drizzle some of the honey marinade over the top. Serve with crusty baguette.

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