1 3/4 lb. cream cheese
1/2 lb. stilton cheese
5 eggs
1/3 c. cream
White pepper

Preheat oven to 325 degrees. Combine stilton and cream cheeses in food processor. Add eggs and cream; process until smooth. Season with white pepper to taste.

Grease 10 (6 ounce) custard cups with butter and fill 3/4 full with batter. Place in uncovered water bath and bake 45 minutes (until firm and lightly brown). Unmold onto places and serve with pear onion jam.

PEAR ONION JAM:

3 c. sliced onions
1 1/2 c. sliced pears
1/8 c. white wine vinegar
3/4 c. brown sugar
Pinch cayenne & pinch salt

Brown onions in heavy skillet with olive oil. Add pears, vinegar, sugar and seasonings. Cook until pears are tender yet firm. Strain. Return liquid to pan and cook until reduced to a syrup. Mix together and serve at room temperature.