Put the pears in a pan large enough to fit
them in a single layer on the base. Pour over
the wine and 300ml water, sprinkle over the
sugar, then add the cinnamon stick. Put a
small saucepan lid on top so the pears stay
submerged under the liquid, then simmer for
10 mins until tender, but not mushy. Cool in
the liquid, then chill until ready to eat. Can
be made the previous day.
Make the dressings. First, mix the vinegar
and oil with seasoning in a bowl. Make the
Roquefort dressing by slowly warming the
cheese in a pan with the crème fraîche.
Toast the pecans in a dry pan, then set
aside. Take the pears from their poaching
liquid, slice them three-quarters of the way
up from the base toward the stalk end, then
fan out on plates. Toss the watercress in the
vinegar and oil dressing, pile onto the plates,
then sprinkle over the nuts. Pour the warm
Roquefort dressing around the pears or serve
in shot glasses or mini jugs on the plates for
guests to pour themselves.