Michel Roux Jr's hot pears with roquefort and walnuts recipe

• 2 ripe pears, Williams or Passe-Crassane
• 120 g (4.2oz) Roquefort cheese, crumbled into pieces
• 60 g (2.1oz) walnuts, roughly chopped
• 1 tbsp creme fraiche
• 1 tbsp port
• 1 spring onion, sliced
• 1 pinch salt and pepper

1. Take the pears and cut in half lengthways.
2. Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin.
3. This should leave you with 4 boats.
4. Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
5. Fold in the creme fraiche, port, spring onion and seasoning.
6. Fill the boats and bake for 5 minutes to an oven at 180C until brown.

cheese, walnuts, creme fraiche, port, spring onion, salt

Taken from www.lovefood.com/guide/recipes/26557/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe (may not work)