- 4 tall pears with stalks
- 200g/7oz caster sugar
- 2 cinnamon sticks
- water to cover
- 50g/2oz blue cheese e.g. Stilton, Roquefort, gorgonzola
- 50g/2oz cheddar or gruyere cheese
- 1 tbsp créme fraîche
- Place the pears upright in a saucepan so they fit snugly. Cover with cold water then remove the pears, add the sugar and cinnamon sticks to the water, and bring to the boil, stirring.
- Peel the pears, leaving the stalks and trimming the base so they sit flat, and return to the pan.
- Poach for 15 to 20 minutes or until tender but not too soft, and then drain. Chop the cheeses, and combine in a small pan with the créme fraîche.
- Heat gently, stirring with a wooden spoon, until melted. Remove from the heat. Add a little more créme fraîche if not runny enough to pour.
- Pour the hot cheese sauce over the pears, coating them well. (Don't pour too much or you'll end up with too big a puddle at the bottom).
- Serve immediately.