Instructions: In a medium bowl, mash the cheese with 2 tablespoons of the whipping cream.

Beat the remaining whipping cream until soft peaks form. Fold the cream into the cheese mixture. The cream mixture should be stiff with pieces of Stilton cheese visible. Refrigerate until ready to serve.

Wash the pears, but do not peel them. Cut each pear into 4 slices lengthwise.

Melt the butter in a large skillet. Working in batches if necessary, cook the pears over medium-high heat until lightly browned on both sides. Remove the pears when browned and keep warm.

To the skillet, add sugar and port. Stir to dissolve the sugar and loosen brown bits, bring to a boil, being careful not to ignite alcohol. Reduce the heat slightly and continue cooking until the mixture is reduced to a thick caramel-like sauce. Return the pears to the pan and coat with the sauce. Serve immediately with the Stilton cream.

Note: Caramelized pear slices can be served without Stilton cream.

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