Pears Stuffed with Roquefort Cheese

This is an unusual way to serve pears as a first course, but quite delicious.

2 large ripe Cornice or other dessert pears, peeled, halved and cored

1 teaspoon lemon juice

1½ oz. unsalted butter, softened

1 oz. Roquefort cheese, crumbled perfect round lettuce leaves

Using a pastry brush, brush the pears inside and out with the lemon juice. (This will prevent the pears from browning.)

In a small mixing bowl, combine the butter and cheese together, mashing them with a fork until they are well blended.

Spoon the mixture into the pear halves. Place a lettuce leaf on 4 plates and arrange the pears on top. Chill in the refrigerator for 30 minutes before serving.