small, firm but ripe, brown skinned pears
100g gorgonzola cheese or other soft, strong blue cheese
Preheat the oven to 180°C.
Use an apple corer to carefully remove the core from the centre of each pear. Insert the corer at the base of the pear. Lightly brush each pear with olive oil, place them on a baking tray and roast until they can be easily pierced with a skewer. Avoid overcooking or they will collapse.
Allow to cool a little before filling the pears with gorgonzola. Serve the pears warm or at room temperature with comb honey, fresh walnuts and a glass of port. Serves 6