Burgundy Pears with STILTON™ Cream Any cook can be made to look like a world-class chef with these stunning flavors and presentation.
				Ingredients 4 ripe pears 1/2 bottle of good red wine 2 oz. sugar 1 bayleaf piece of lemon peel piece of orange peel 1/2 cinnamon stick 6 black peppercorns 2 cloves 4 oz. Stilton 6 fl.oz.cider 1/4 pint double cream Method Peel the pears, removing the core but leaving the stalks in. Place in a large pan with the other ingredients. Bring to a boil. Skim off any impurities and simmer for 8-10 minutes until the pears are just cooked. Cool. To make the cream, combine the cheese, cider and cream in a pan. Simmer for 2 minutes, then liquidize. Season well and pass through a seive. To serve, pour a little of the cream over each pear and serve the remainder in a sauceboat. Garnish the pears with a little shredded and blanched leek. Serves 4 Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
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