Raclette pans with goat’s cream cheese, cranberries, Black Forest ham, pears

1 can pears (850 ml - or cans as required)
12 rounds of goat’s cream cheese (20 g each)
16 thin slices of Black Forest ham
4 tbsp. thickened cranberries

Drain the pears and cut into thin wedges. Slice each round of goat’s cream cheese crosswise. Place the pear wedges, ham and goat’s cheese in the pans. Gratinate under the hot raclette grill for approx. 5 minutes. Top with dollops of cranberry and serve immediately.