Roquefort and Pears with Walnuts

Reduce 1 1/2 cups of Port wine by boiling it until it just begins to thicken.
Toss in walnuts to coat them. (If you want, you can slightly toast the walnuts first to enhance their flavor).
If the port does not thicken adequately, you can add just a sprinkle of Arrowroot.

Place a small portion of Roquefort on each plate.
Core and slice 1/2 pear on each plate.
Garnish with a few of the Port coated nuts.

Can be served as dessert or as an elegant intermezzo between dinner and dessert.