This is a really old-fashioned combination of flavours and is incredibly easy to do. All that is required is that you sacrifice a bottle of port to the cause!
Peel the pears and transfer them to a deep saucepan, just large enough to take them all snugly.
Cover the pears with the port and add the spices and the honey. Bring to the boil, reduce to a simmer and leave the pears to poach over a medium heat for 15-20 minutes until they are tender.
Remove the pears from the liquid and, when cool enough to handle, cut them in half lengthways with a sharp knife and hollow out the cores using a teaspoon or a melon baller. Slice a little off the rounded side of each pear half so they sit flat.
Return the pan of spiced port to the heat and leave to boil rapidly until there is only four tablespoons left. Set this aside.
Preheat the grill to high.
In a food processor, blend together the Stilton and the nuts. Spoon some of the mixture into each of the pear halves and place them onto a baking tray.
Cook the pears under the grill for five minutes or until the cheese has melted.
Place one pear half onto each plate and spoon over a little of the port and spice sauce.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.