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Cumbria in half crossways, then each half into 5 slices. Pace on a small baking tray lined with baking paper. Freeze for 10 minutes or until just firm.
Cut each pear in half [if larger pears cut into 3 or 4 pieces] and place cut side up on a large baking tray. Wrap each pear piece with a piece of prosciutto, then top with a slice of brie.
Sprinkle over ½ tsp sugar. Using a blow touch, work quickly, brulee sugar until golden and caramelised.
Set aside for 2 minutes. Sprinkle with thyme