Port Poached Pears with Stilton
Use ruby port for a brilliantly vibrant dessert.
- 2 cups ruby port
- ½ cup sugar
- 4 peeled pears Bartlett or Bosc variety
- 2 cinnamon sticks
- 6 whole cloves
- 2 tablespoons butter softened
- ⅔ 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.