Recipes - Sweets
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
- 50g/2oz. sugar
- 1 bayleaf
- piece of lemon peel
- piece of orange peel
- 1/2 cinnamon stick
- 6 black peppercorns
- 2 cloves
- 110g/4oz Stilton
- 175ml/6floz cider
- 150ml/5floz 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