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

Ingredients:
- 2 ripe pears, Williams or Passe-Crassane
- 120 g (4.2oz) Roquefort cheese, crumbled into pieces
- 60 g (2.1oz) walnuts, roughly chopped
- 1 tbsp creme fraiche
- 1 tbsp port
- 1 spring onion, sliced
- 1 pinch salt and pepper

Directions:
- Take the pears and cut in half lengthways.
- Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin.
- This should leave you with 4 boats.
- Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
- Fold in the creme fraiche, port, spring onion and seasoning.
- Fill the boats and bake for 5 minutes to an oven at 180C until brown.