Divide ingredients in half and assemble two pear-and-Stilton "sandwiches".
Melt butter in a saute pan over medium-low heat.
When butter is fully melted, place both sandwiches in pan, cover, and cook for 2 minutes per side, or until browned like a conventional grilled-cheese sandwich. Keep a watchful eye on the pan when cooking the dessertwich; raisin bread will begin to burn only moments after it is browned to perfection.
Remove from pan and slice each sandwich diagonally into 4 triangles. Serve immediately (ideally with Port).
Recipe courtesy of Bob Blumer, Surreal Gourmet
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