Peel and halve the pear and cut out the core. Sprinkle cut surfaces with juice of one lemon.
Heat butter in a frying pan. Sprinkle in coconut flakes. Cook over low heat until golden in 2 min. Transfer to a plate. Turn pears with the rounds in them to the other side.
Divide two pears evenly on each of four glass plates, cut sides up.
Place Roquefort in a small baking dish form. Mash with a fork. Stir through with pear brandy until smooth. Add sugar to taste. Spread Roquefort cream evenly over pears. Or fill a piping bag and pipe over pears. Evenly spread cranberry compote around Roquefort. Serve cold.
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