Title: Lockets savoury
 Categories: Savoury, Cheese/eggs, Fruits, British, Breads
      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