Pear and stilton savoury

Although this dish can be eaten at any time of year, it is best in the autumn when pears are in season, walnuts are fresh and stilton is at its best.

It is an excellent savoury for the end of the meal and goes particularly well with port.

Preparation Time: 10 Mins

Total Time: 10 Mins

Ingredients

For 1 serving…

                     Lemon juice            

½                   Pear  - peeled, cut lengthways and cored  

1 leaf              Lettuce  - crisp        

30 gms            Stilton cheese          

30 gms            Butter       

                     Pepper  - freshly ground, black  

2                    Walnut halves          

Method

Squeeze a little lemon juice over the pears to prevent them from going brown.  Lay each half on a crisp lettuce leaf.

Cream the stilton with the butter and a good pinch of coarsely ground black pepper.  Pile 2 or 3 teaspoonfuls of this mixture in the centre of each half of pear, and stick the walnut halves to the pile.

Wine recommendations

Port or claret

Conventional

     Claret

     Port

Interesting

     Madeira

     Palo Cortado Sherry