Preheat oven to 350F (175C).

In a small bowl, mix Stilton cheese and butter with an electric mixer until pale and creamy.

Add all-purpose flour, finely chopped walnuts, and season generously with freshly ground black pepper.

Turn the mixture onto a lightly floured surface and bring it together to form a dough.

Press the dough into a 12 x 8 inch shallow pan.

Score the dough with a knife to make 20 even pieces.

Bake for 20-25 minutes, or until slightly golden.

Cut the shortbread into pieces while still hot.

Allow the shortbread to cool completely in the pan.

Close to serving time, thinly slice the ripe pears.

To assemble, place a small dot of creme fraiche on each shortbread biscuit.

Top with a slice of pear.

Spoon a small dollop of creme fraiche over the pear slice.

Garnish with watercress sprigs and serve.