Stilton with pears in Port

recette-
bouteille-lbv

Stilton with pears in Port

To enjoy with CRUZ LBV

  • picto-personnes
    4 pers.
  • picto-temps
    30 mins.
  • picto-moyen
    Medium
Preparation
  1. Mix the creme fraiche with the cheese and blend well.
  2. Use two teaspoons to shape into small balls for serving with the pears.
  3. Peel the pears, cut into quarters and remove the pips. Slice thinly.
  4. Mix the other ingredients and bring to the boil, then add the pears and cook on a medium heat.
  5. Once cooked, remove the pears and reduce the liquid to a syrup.
  6. Serve the pears with the sauce and balls of Stilton.
Ingredients
  • 200 g Stilton cheese
  • 30 cl 20% fat creme fraiche
  • 2 firm pears
  • 50 g sugar
  • 50 ml water
  • 200 ml CRUZ Ruby Port
  • 150 ml balsamic vinegar

ALSO DISCOVER