Stilton Stuffed Baked Pears Recipes

STILTON-STUFFED BAKED PEARS

Steps:

• Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
• Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
• Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

STILTON AND PEAR SALAD

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON

Steps:

• Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
• Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
• Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.

STILTON-STUFFED BAKED PEARS

Steps:

• 1. Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
• 2. Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9 inch baking dish. Fill each pear with about 2 tbsp. sugar mixture and replace top on each.
• 3. Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

BAKED PEARS

Steps:

• Core pears but do not peel.
• Place in greased 9" square pan.
• Combine oats, sugar, spices and butter until crumbly.
• Stuff pears letting excess fall into pan.
• Pour 3/4 cup apple juice into pan.
• Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
• Cool 30 minutes before serving.

ROAST PORK, STUFFED WITH STILTON

Steps:

• Preheat oven to 450 degrees F (230C).
• Line a baking sheet with foil and set aside.
• In a small bowl, using a fork, mash cheese and mix well with onions.
• Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
• Place meat on a large cutting board.
• Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
• Spread out at flat as possible.
• Cover with a piece of plastic-wrap.
• Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
• Sprinkle pepper over pork.
• Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
• Fasten with a few toothpicks.
• Place, toothpick-side down, on baking sheet.
• In a small bowl stir teriyaki (or soy) sauce with oil.
• Brush over pork.
• Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
• Don't worry if a little melted cheese leaks out.
• Remove from oven and let stand 5 minutes.
• Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.