Huntingdon Stuffed Pears

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This is a very good starting dish at dinner. The Stilton cheese must be firm but not at all hard.


  • 2 large, ripe pears
  • ¼ lb (120 g) Stilton cheese


Use a blender, or a bowl and a wooden spoon, to cream together the cheese, butter, cream and black pepper. Mix in the chopped walnuts. Set aside but do not chill.

Peel, halve and core the pears, hollowing out the centre of each half so that it will hold about 2 teaspoons of the Stilton mixtur