Mix the lime zest, juice, sugar, water and chilli together and bring them to a boil in a saucepan. Cook over medium heat for about 5 min. or until there is approximately 1 dl. of syrup left. Sift the syrup in a bowl and set it in the fridge for about ½ hour. Toast the chorizo sausage in a hot pan with a little oil until lightly crispy, grinding pepper over. Arrange the warm sausage slices on plates with fresh pear and chilli / lime syrup. Sprinkle with Castello Traditional Danish Blue cheese and fresh tarragon and a little green chilli on top. Serve.
You can serve it with wholemeal bread, grissini sticks or small sweet pancakes.