Orchard Fruit with Stilton Stuffing
Combine 500 ml water with the ground cumin, ground cinnamon, juice of one lemon, and brown sugar. Simmer for 15 minutes.
Place the pears into the simmering syrup and cook for 15 minutes. Remove from the heat and leave to cool in the liquid.
Heat the oven to 180°C | 350F | gas 4.
Place pear halves on a baking sheet and divide the nuts, blue cheese, pink peppercorns and black pepper between the pears.
Place in the middle of the oven and cook for 10 minutes.
Remove from the oven and place two pear halves on each plate garnished with a rocket salad and serve immediately.