Pull the burrata cheese from the fridge and temper for 30 minutes prior to serving. Leave it in its whey while tempering. Set the oven temperature to 400°F/200°C
Slice the pears into small cubes as shown in the picture.
Chop the thyme, and have the rest of the ingredients ready to go before you start.
Brown the butter in the pan over low heat until brown and fragrant. Immediately add the chopped pears and brown on all sides.
Once the pears get some colour, add the Marcona almonds and fresh thyme to the pan. Toss the ingredients in the pan, and place the pan in the oven for about 5 minutes or until the pears are slightly soft.
Open up the burrata slightly by piercing with a knife. Season generously with Maldon salt and pepper.
Spoon over the roasted pears, almonds and any remaining brown butter over the burrata. Enjoy right way while still warm!