Pear, Stilton, walnuts and watercress
In my opinion, one of the best ways to enjoy a lovely pear in the Autumn.
2 Conference pears
10g unsalted butter
25g walnut pieces
1 garlic clove, halved
4 slices of seeded bread
Cut each pear into 8 pieces. Melt the butter in a frying pan over a medium heat. Once the butter stops bubbling add the pear slices and cook for 10–12 minutes, until softened.
Add the walnut pieces to the pears and cook for a further minute. Take the pan off the heat and leave to rest.
Rub the garlic over one side of each slice of bread. Place the bread under the grill and lightly toast
With the garlic side up, divide the pears and walnuts between the bread. Crumble the Stilton over the top and return to the grill for about 2 minutes, until the cheese has melted.
Place a handful of watercress on top and serve.