Title: Lockets Savoury
Categories: Savory Cheese Fruit British Bread
Yield: 4 Servings

8	sm	White bread slices
1	bn	Watercress (large bunch)
4		Ripe pears **
12	oz	Stilton cheese; sliced
		Freshly ground black pepper

NB ** The pears should be of good quality. JG suggests Doyenn‚ du Comice.

Toast the bread and cut off the crusts. Put the slices into four ovenproof dishes, or one large one. Arrange the watercress evenly on top and then the thinly sliced, peeled, cored pears. Cover with stilton slices. Put into a 350øF (175øC mark 4), oven for 5 to 10 minutes, until the cheese begins to melt and the pears release their aromatic flavours. Grind black pepper on top before serving immediately.

Notes. "I Florence, years ago I learnt how delicious cheese is with pears, a combination as popular there as apple tart with cheese in Yorkshire (UK). All kinds of cheese go with pears, Brie, cream cheeses, Gorgonzola, Roquefort and Stilton. And so does black pepper; it was quite commonly used to bring out the flavour of fruit in the Middle Ages (and still in in some parts of France, where they make a peppered pear tart - or rather pie). This recipe though, is a modern one and is a speciality of Locket's restaurant in London (UK). JG" Recipe Jane Grigson "English food" MMed IMH c/o Georges' Home BBS 2:323/4.4

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