125 g (4 oz) Stilton cheese
100 g (3.5 oz.) butter
2 C flour
250 g (4oz.) walnuts finely chopped
2 small ripe pears
1/2 C creme fraiche
watercress leaves to garnish
Preheat oven to 350 degrees. In a small bowl, beat the cheese and butter for 2-3 minutes until pale and creamy. Add the slour and walnuts and season with black pepper. Stir until the mixture forms a stiff paste, then turn onto a lightly floured surface and gather together.
Press the mixture into a 30 by 20 centimeter shallow pan and score with a knife into 20 even pieces. Bake for 20 minutes, or until the shortbread begins to brown. While hot cut into individual biscuits following the score lines. Cool in the pan.
Quarter and core and thinly slice pears close to serving time. To assemble, dot a small amount of creme fraiche in the center of each biscuit to hold pear in place. Spoon the remaining creme fresh on top of the pear and garnish with watercress leaves.
In advance: The shortbread biscuits can be made 3 days ahead and stored in an airtight container.
Recipe from L'Assiette de Paris