Pears Baked With Roquefort Cheese

• 1/4 cup ground walnuts
• 4 tablespoons Roquefort cheese, at room temperature
• 1 tablespoon fresh lemon juice
• 4 ripe but firm Bartlett pears
• 1 cup dry white wine

1. Preheat oven to 375 degrees.
2. Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.
3. Peel, halve and core the pears.
4. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly.
5. Place the stuffed pears in a shallow baking dish and pour the wine around them.
6. Bake about 30 minutes, until the pears are tender.
7. Allow to cool about 20 minutes before serving.

ground walnuts, roquefort cheese, lemon juice, bartlett, white wine

Taken from cooking.nytimes.com/recipes/3792 (may not work)