Black Forest indulgence

Black Forest indulgence
20 g walnut kernels
2 pears
1 packet Camembert (250 g)
2 stalks of parsley
12 slices of Black Forest ham
Coarsely chop the nuts. Wash, core and quarter the pears and cut into wedges. Slice the Camembert. Wash the parsley, shake dry and pluck the leaves from the stalks. Place the pear wedges, ham, Camembert and nuts in the pans and cook under the raclette grill for approx. 3 minutes. Garnish with a parsley leaf.