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Port Poached Pears with Stilton

Port Poached Pears with Stilton

Jackie Botto
Use ruby port for a brilliantly vibrant dessert.
Servings 4


  • 2 cups ruby port
  • ½ cup sugar
  • 4 peeled pears Bartlett or Bosc variety
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 tablespoons butter softened
  • cup dried golden raisins
  • ¼ cup candied pecans chopped
  • 4 ounces Stilton crumbled


  • ►Combine 2 cups of water, port, and sugar in a 4-quart saucepan. Cook over medium high heat until sugar dissolves, about 3 minutes. Remove from heat and set aside.
  • ►Cut pears in half lengthwise. Spoon out core and seeds to make a shallow indentation in each half. Place pears in port and bring to a boil. Add cinnamon and cloves. Reduce heat and simmer,
  • covered, until pears are cooked through so that a knife easily slides into middle, about 30 minutes. Gentle rotate pear halves to ensure port is absorbed evenly.
  • ►Melt butter in a small saucepan. Remove from heat and add pecans and raisins.
  • ►Remove pears from port and place two halves on each plate. Fill pear indentations with a heaping spoonful of nuts and raisins. Finish dish with Stilton crumbles sprinkled on top.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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