1. Soften the butter by working it in a bowl; add the sugar, pinch of salt and the candied fruit, and then mix. Add the 2 eggs and mix until well combined.
Mix the baking powder and the flour and add bit by bit to the wet mixture. Mix well until the mixture has no lumps and is well combined.
2. Line a 15cm diameter tin with baking paper. Pour the mixture into the tin and level with a spatula. Put into the middle of a preheated oven at 180°C and cook for 40 to 50 minutes, checking on it so as not to overcook. To check if the cake is cooked, stick a sharp knife or knitting needle into the cake, if it comes out clean, the cake is cooked, and can be removed from the oven.
3. To prepare the pears, in a pan, add the wine, sugar, vanilla, cinnamon and star anise into a pan and bring to the boil. Reduce the heat and leave to thicken.
4. Peel the pears and cook in the wine for 1 hour. Turn off the heat and leave the pears in the syrup (ideally for ½ a day) so that they take on the colour and aromas of the wine mixture.
5. Cut four slices of the cake, with a thickness of about 0.5cm. Then cut each slice into 4 square mouth-sized pieces. Cut 4 rounds of Stilton and place on the slices of cake. Reheat the pears, cut into 4, take out the core using a spoon and place with the cake and Stilton.
6. To finish, to accompany the pears, cake and Stilton, either a good red Port or a red Banyuls, which marry perfectly with the powerful Stilton. Or with a sweet white wine, like a Sauternes or Chardonnay, or a dessert wine.