1lb of strong cheddar cheese - grated
1 large egg
1 tsp of hot mustard
1 tsp Lea & Perrins sauce
2 pinches of paprika powder
40ml dark ale
6 pears - skinned
Bottle of red wine
1 vanilla pod - opened
2 star anise
Zest ½ orange
½ tsp cinnamon
½ tsp ginger
4 tbsp brown sugar (soft)
1 red hot chilli - halved

METHOD

Mix the cheese, egg, mustard, Lea & Perrins sauce, paprika and the ale thoroughly together in a large bowl. Leave to stand in the fridge for an hour.

In a saucepan, bring the red wine, vanilla pod, star anise, orange zest, cinnamon, ginger and brown sugar to the boil. Add the pears to the saucepan and leave to simmer on a low heat for approx. 40 minutes.

Leave the whole lot to cool in the fridge.

Carefully cut the pears in half lengthways and remove the seeds so as to create a ‘bowl'. Fill with a generous spoonful of the cheese mixture.

Place under a medium grill to melt and brown the cheese and to warm the pears.

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