Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This extraordinary English-inspired delicacy transforms humble pears into a sophisticated masterpiece that blends the rich, velvety notes of port wine with the bold, creamy essence of Stilton cheese. Imagine a dessert so elegant, it looks like it belongs in a Michelin-starred restaurant, yet can be crafted right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to an extraordinary sweet experience, this recipe promises to be a show-stopper that defies traditional dessert boundaries.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: English
Serves: 4 servings
Ingredients
- Pears
- Port wine
- Sugar
- Stilton cheese
- Heavy cream
- Vanilla extract
Instructions
- Select 4 firm but ripe pears, preferably Bosc or Anjou varieties. Carefully peel the pears, keeping their stem intact and maintaining an elegant whole fruit appearance.
- In a medium saucepan, combine 2 cups of port wine, 1 cup of sugar, and 1 cup of water. Create a poaching liquid by gently heating and stirring until sugar completely dissolves.
- Place peeled pears carefully into the simmering port liquid. Ensure pears are mostly submerged. Poach on low heat for 15-20 minutes, turning occasionally to ensure even coloration and cooking.
- While pears are poaching, prepare the Stilton custard. In a separate bowl, whisk together 1 cup heavy cream, 2 egg yolks, 1/4 cup crumbled Stilton cheese, and 1 teaspoon vanilla extract until smooth.
- Remove poached pears from liquid and set aside to cool slightly. Reduce remaining poaching liquid by simmering until it becomes a syrupy consistency.
- Gently heat the Stilton custard mixture in a double boiler, stirring constantly to prevent curdling. Cook until mixture thickens and coats the back of a spoon.
- Plate the poached pears, drizzle with reduced port syrup, and serve with a generous spoonful of warm Stilton custard alongside.
Tips
- • Choose firm, slightly underripe pears like Bosc or Anjou to ensure they maintain their shape during poaching. • Use a high-quality port wine for the most robust flavor profile. • Keep the pear stems intact for a more elegant presentation. • Maintain a gentle, low heat while poaching to prevent the pears from becoming mushy. • Stir the custard constantly when heating to prevent curdling. • For an extra touch of luxury, serve the dessert in elegant white plates to highlight the rich port-colored pears. • If Stilton is too strong, you can substitute with a milder blue cheese. • The port reduction syrup can be made ahead of time and stored in the refrigerator.
Nutrition Facts
Calories: 852kcal
Carbohydrates: 70g
Protein: 10g
Fat: 52g
Saturated Fat: 33g
Cholesterol: 150mg
