Recipes - Sweets

Sir Stilton Poached Pears

Sir Stilton Poached Pears

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

Pears are poached the day before and left to marinate overnight.


  • 4 Pears, peeled and whole (choose ripe but firm pears)
  • 1 Bottle white wine
  • 110g/4oz Strawberries
  • 50g/2oz Sugar
  • 10 Peppercorns

Stilton filling:

  • 50g/2oz Stilton Cheese
  • 25g/1oz Walnuts (chopped)
  • 1 small diced Apple
  • Combine all three ingredients for filling and reserve


  • 225g/8oz Sugar
  • 125ml/4floz Water


1. Poach Pears

Place white wine, strawberries, sugar and pepercorns 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.

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.

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.

2. Stuff Pears

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. Place each pear in the centre of a soup plate to serve.

3.Prepare caramel

Mix sugar and water 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

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

Serves 4