Side Pannel
Port-Poached Pears with Stilton Custard
Port-Poached Pears with Stilton Custard
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Cheese, Desserts
Ingredients List
- 2 1/4 c Port Wine
- 1/2 c Sugar -- plus
- 2 tb Sugar
- 4 Pears -- peeled
- 1 lg Egg Yolk
- 1/3 c Milk
- 1/3 c Stilton Cheese -- crumbled
- 1/4 ts Vanilla Extract
Directions
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.
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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