Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 533ml Port wine

  2. 1/2 cup 99g / 3 1/2oz Sugar - plus

  3. 2 tablespoons 30ml Sugar

  4. 4 Pears - peeled

  5. 1 Egg yolk (large)

  6. 1/3 cup 78ml Milk

  7. 1/3 cup 48g / 1.7oz Stilton cheese - crumbled

  8. 1/4 teaspoon 1 1/3ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 3- to 4-quart pan, bring port and 1/2 cup of the sugar to a boil over high heat. Add pears, cover, and simmer until pears are tender when pierced, 10 to 15 minutes. Turn pears over halfway through cooking. Lift pears from syrup to a bowl. Over high heat, boil syrup, uncovered, until reduced to 1/2 cup, 15 to 20 minutes. Pour over pears, and let cool. Cover and chill until cold, at least 2 hours or until the next day. After 1 hours turn pears over in syrup. In a bowl, lightly whisk together yolk and the remaining 2 tablespoons sugar. In a 1- to 2-quart pan, heat milk until scalding, stirring often. Gradually whisk milk into yolk and sugar. Return mixture to pan. Cook over medium-low heat, stirring constantly, until custard thickly coats back of metal spoon, about 3 minutes. Add Stilton; stir just until cheese melts. Remove from heat and stir in vanilla. Let cool, then cover and chill until cold, at least 2 hours, or until next day. To serve, turn pears over in syrup, then lift them from syrup and set on 4 small rimmed plates. Carefully spoon syrup over half of each pear and cheese custard over other half.


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