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Port Poached Pears with Stilton


Port Poached Pears with Stilton
Serves 4
Use ruby port for a brilliantly vibrant dessert.
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Ingredients
  1. 2 cups ruby port
  2. ½ cup sugar
  3. 4 peeled pears, Bartlett or Bosc variety
  4. 2 cinnamon sticks
  5. 6 whole cloves
  6. 2 tablespoons butter, softened
  7. ⅔ cup dried golden raisins
  8. ¼ cup candied pecans, chopped
  9. 4 ounces Stilton, crumbled
Instructions
  1. ►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.
  2. ►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,
  3. 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.
  4. ►Melt butter in a small saucepan. Remove from heat and add pecans and raisins.
  5. ►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.
culture: the word on cheese https://culturecheesemag.com/

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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