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1
Peel and core the pears, leaving the fruits whole and the stalks intact.
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2
To do this, push a corer halfway up into the bottom of the pear, twist and then pull out; then use a teaspoon to scoop out the core.
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3
Place the pears in a saucepan.
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4
Bruise the rosemary with a rolling pin.
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5
Add to the pan with the wine and lemon halves.
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6
Cover and simmer for 20 minutes until the pears are soft.
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7
Remove from the heat and allow the pears to marinate until cold.
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8
Then carefully remove the pears from the pan and place on kitchen paper for 5 minutes to soak up any excess liquid.
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9
Strain the cooking liquor into a clean saucepan and simmer until it is reduced to a thick syrup.
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10
This may take up to 30 minutes, but what is left is a wonderfully aromatic and fragrant rosemary syrup to serve with the pears.
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11
Preheat the oven to 200C/gas mark 6.
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12
Now for the ganache.
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13
Place the chocolate and double cream in a bain-marie and mix until glossy, making sure that all the chocolate has melted.
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14
Break the stilton into small pieces and whisk into the chocolate mixture until smooth and once again glossy.
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15
Remove from the heat and set aside.
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16
Stand the pears on a baking tray lined with parchment paper.
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17
Roast for 15 minutes, remove, and rest for 5 minutes.
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18
Holding the stalk of a pear, plunge it into the stilton ganache at an angle to half-coat the pear, and place on a serving plate.
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19
Spoon around some of the rosemary syrup, sprinkle around some roasted walnuts and crumble some of the stilton around, too.
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20
Using a cocktail stick, make a hole in the top of the pear and push in a mint leaf to finish.
