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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.