For the filling: Preheat the oven to 425 degrees. Take two of the pears and cutting lengthwise, cut two 3/8 inch pieces from the center portion of the pear. Usually you can get two pieces from one pear so the third pear is just in case. Core the pears as necessary. Now combine the goat cheese and the cream and mix it till it is creamy and spreadable. Season it with a touch of salt and some fresh ground white pepper. Remember the serrano is salty so not to much salt.