Remove the rind from the CA’BRIOLU and cut it into 16 thin, roughly triangular slices. Set aside.
Wash the Abate pears and cut them in half. Remove the central core, seeds and any fibrous parts, then slice the pears into thin pieces, approximately the same thickness as the CA’BRIOLU. Set aside.

Create alternating layers, following this sequence: pear, CA’BRIOLU, crushed walnuts and a basil leaf.
Continue layering until half a pear has been used for each serving.
Finish by garnishing with the basil flowers, additional crushed walnuts and a generous drizzle of strawberry tree honey.