Port-poached pears with stilton custard

4 Servings

Ingredients

Quantity Ingredient
2¼ cup Port Wine
½ cup Sugar -- plus
2 tablespoons Sugar
4 Pears -- peeled
1 large Egg Yolk
⅓ cup Milk
⅓ cup Stilton Cheese -- crumbled
¼ teaspoon Vanilla Extract

Directions

In a 3- to 4-quart pan, bring port and ½ 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 ½ 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. Recipe By : Sunset Annual 1988 - Page 21 File

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