Ripe pears, cored and the cavity filled with a paste made with Stilton cheese. The paste might include cream cheese, lemon, poppy seeds, mustard, mayonnaise or nuts.

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2 dessert pears, large, ripe but firm, cored
2 tablespoon lemon juice
3 oz Stilton cheese
2 oz curd cheese
2 tablespoon sunflower oil
1 tablespoon mayonnaise
Pinch mustard powder
Pinch sugar
1 teaspoon poppy seeds

Sprinkle the cavities in the pears with 1 tablespoon of the lemon juice. Cream together the two cheeses. Press as much as possible into the cavities, cover and chill until required. Just before serving, whisk the oil, mayonnaise, remaining lemon juice, mustard, sugar and poppy seeds together. Spoon onto 4 plates. Cut each pear in half lengthways, then slice, fan out and arrange, cut side down in the dressing.