Port-Poached Pears With Stilton Custard

Recipe Ingredients

2 1/4 cups	533ml	Port wine
1/2 cup	99g / 3.5oz	Sugar - plus
2 tablespoons	30ml	Sugar
4		Pears - peeled
1		Egg yolk (large)
1/3 cup	78ml	Milk
1/3 cup	48g / 1.7oz	Stilton cheese - crumbled
1/4 teaspoon	1.3ml	Vanilla extract

Recipe Instructions

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.

Source:
Sunset Annual 1988 - Page 21

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