About this recipe
Blue Stilton and pear is a time-honoured combination, and this recipe combines the rich cheese with the delicate fruit for a really wonderful dessert. Serve with a jammy dessert wine.
- 4 pears
- 200g Blue Stilton, crumbed
- 1 bottle of Port
- 100g sugar
- Peel and halve each pear and carefully remove the core to leave a hollow shell in the centre of each pear half.
- Place the red wine and sugar in a saucepan and slowly bring up to boil. Carefully add in the pears and poach until slightly soft. Drain and allow to cool.
- Once the pears are cool fill each pear with crumbed Stilton. Place under a warm grill to melt the Stilton.