Recipes - Sweets

Burgundy Pears with Stilton Cream

Burgundy Pears with Stilton Cream

Any cook can be made to look like a world-class chef with these stunning flavors and presentation.


  • 4 ripe pears
  • 1/2 bottle of good red wine
  • 50g/2oz. sugar
  • 1 bayleaf
  • piece of lemon peel
  • piece of orange peel
  • 1/2 cinnamon stick
  • 6 black peppercorns
  • 2 cloves
  • 110g/4oz Stilton
  • 175ml/6floz cider
  • 150ml/5floz double cream


Peel the pears, removing the core but leaving the stalks in. Place in a large pan with the other ingredients. Bring to a boil. Skim off any impurities and simmer for 8-10 minutes until the pears are just cooked. Cool.

To make the cream, combine the cheese, cider and cream in a pan. Simmer for 2 minutes, then liquidize. Add pepper if required and pass through a seive.

To serve, pour a little of the cream over each pear and serve the remainder in a sauceboat. Garnish the pears with a little shredded and blanched leek.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association