The shortbread biscuits can be made up to 3 days ahead and stored in an airtight container when cold. If you need to assemble the whole dish a while before serving, lightly brush all over the sliced pear with a little lemon juice to prevent the pear browning.
ingredients
makes 20
1/4 pound Stilton cheese
1/2 cup butter
2 cups All purpose flour
1/4 pound walnuts, finely chopped
2 small ripe pears
1/2 cup creme fraiche or light sour cream
watercress leaves, to garnish
method
1. Preheat the oven to moderate 180°C (350°F). In a small bowl, beat the cheese and butter with electric beaters for 2 — 3 minutes, until pale and creamy. Add the flour and walnuts and season with black pepper. Stir until the mixture forms a stiff paste, then turn out onto a lightly floured surface and gather together.
2. Press the mixture into a 12 x 8 inch shallow tin and score with a knife into 20 even pieces.
3. Bake for 20 - 25 minutes, or until the shortbread begins to brown. While hot, cut into individual biscuits following the score lines. Cool in the tin.
4. Quarter, core and thinly slice the pears close to serving. To assemble, dot a small amount of creme fraiche in the centre of each biscuit to hold the pear in place.
5. Top the biscuit with slices of pear. Spoon the remaining creme fraiche on top of the pear and garnish with watercress leaves.
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