• 12servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups walnut halves (9 ounces)

  2. 3/4 cup sugar

  3. 3/4 cup ruby port

  4. 1/2 teaspoon freshly ground pepper

  5. 1 bay leaf

  6. One 1-pound wedge of Stilton cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 8 minutes, or until lightly browned.

  2. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf.

  3. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together.

  4. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes.

  5. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.


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