These stuffed pears are a brilliant mix of rich cheesecake and warm poached pears baked into one decadent dessert. This recipe is easy to cut in half for a smaller group.
* Store pears at room temperature until soft enough to give slightly when gently pressed, then place in refrigerator. * Wash just before using – there’s no need to peel. * Slice and toss in a green salad with a lemony vinaigrette. Add small cubes of Stilton cheese or feta and smoked almonds or toasted hazelnuts. * Lightly brush cut halves with maple syrup or honey. Sprinkle with curry powder and barbecue to warm through. Excellent with chicken or pork chops.