Sir Stilton Poached Pears

Created by Pastry Chef Jean Claude Perennou
The Waldorf=Astoria, this dessert will make an impression!


4 Pears, peeled and whole (choose ripe but firm pears)

1 White wine, bottle

1/3 Cup Strawberries

1/4 Cup Sugar

10 Peppercorns (Indonesian preferred)

Stilton filling:

1/2 Cup Stilton Cheese

1/8 Cup Walnuts (chopped)

1/8 Cup Small Dice Apples

Combine all three ingredients for filling and reserve


1 Cup Sugar

1/2 Cup Water

Mix together over medium heat and stir continuously until the water has evaporated and the color starts to turn dark. Remove from heat immediately, allow to sit for two minutes. Using a spoon, drizzle on the plated pears (as described below).


1. Place all ingredients expect pears in a large saucepot over medium heat. Stir continuously to dissolve the sugar, and allow this syrup to boil gently for a minute or two.

2. Lower peeled, whole pears into the boiling syrup and allow the liquid to return to a boil. Continue cooking for 5-10 minutes and remove from the heat.

3. Transfer the pears and syrup to a bowl that will hold them snugly and cover with plastic wrap. Allow the pears and syrup to cool at room temperature, then refrigerate overnight.

4. Approximately 20 minutes before serving hollow out the core from the bottom of each pear using a melon baller or a Parisian scoop. Fill each pear with the cheese filling.

To Plate the Dessert: Place the pears in the center of a soup plate and pour the syrup around the base of the pears and drizzle with caramel.

From the Kitchen of Pastry Chef Jean Claude Perennou
The Waldorf=Astoria

Serves 4
How to Care for Stilton

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