Makes 4 servings.
- 4 large, firm Anjou pears (2 pounds), with stems
- 8 cubes (about 1 oz. each) Ilchester® White Stilton cheese, at room temperature
- 1/2 cup honey
- 1/2 cup water
Preheat oven to 350° F. Cut pears in half lengthwise. Remove any seeds. Place pears, cut side down, on metal baking sheet; bake 20 minutes. Turn pears over and bake another 20 minutes. Turn pears again, and bake 10 minutes longer. Pears should be golden brown and soft. Remove from oven and let cool 15 minutes.
Take the 8 cubes of Ilchester® White Stilton cheese and, using your hands or a large spoon, make 8 quenelles or oval shapes. Set aside. In heavy small saucepan, combine honey and water. Bring just to a boil, stirring until honey is dissolved. Lower heat to a simmer and cook 10 minutes until syrup thickens to about 1/2 cup. Let cool 10 minutes.
Place two warm or room temperature pear halves on each plate with cut side up. Place a cheese quenelle on each. Spoon 2 tablespoons warm honey syrup over pears. Serve immediately.