- 1 pear, peeled and cored
- 50g/1¾oz Stilton
- 1 tbsp brown sugar
- ½ mini bottle of port (approximately 2 tbsp)
- 150g/5½oz caster sugar
- 200g/7oz cranberries
- 4 kumquats, sliced very thinly
- Preheat the oven to 200C/390F/Gas 6.
- For the stuffed pears, take the pear and stuff the hollow core with the cheese. Place the pear on a baking sheet and top with the brown sugar.
- Cook in the oven for eight minutes.
- For the cranberry sauce, heat the port, caster sugar and cranberries in a small pan for eight minutes.
- Transfer to a liquidiser and blend until smooth.
- To serve, place the thinly sliced kumquats on the plate, place the pear in the centre and drizzle the cranberry sauce over the top.