Layer with cress, sliced pears and Stilton cheese. Spoon cream over, sprinkle with pepper and parsley. Remove foil and brown for a few more minutes. Serve at once, garnish with chopped parsley. In a large bowl dilute lemon juice with several cups of water.
Place pears into lemon water to prevent browning.
Drain pears and pat dry with paper towels. Melt butter in a saut pan. Add the pears and cook over medium heat about ten minutes. Sprinkle brown sugar over the pears and cook until juices decrease. Watch that pears glaze and not burn.