Michel Roux Jr's hot pears with roquefort and walnuts recipe

1. 1

   Take the pears and cut in half lengthways.

2. 2

   Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin.

3. 3

   This should leave you with 4 boats.

4. 4

   Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.

5. 5

   Fold in the creme fraiche, port, spring onion and seasoning.

6. 6

   Fill the boats and bake for 5 minutes to an oven at 180C until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.