Pears with Roquefort & walnuts

1) Pre heat oven to 180°C/360°F/gas 6.
2) Cut the pears in half, length ways, remove the seeds and core and discard.
3) Scoop out some of the flesh without splitting the skin. Leaving you with 4 pear shells.
4) Roughly chop the pear flesh and add to a bowl with the cheese and walnuts.
5) Fold in the crème fraîche, port and spring onions. Season to taste.
6) Fill the pear halves and bake for 2-3 minutes.

Recipe by Michel Roux Junior