Culinary Insitute of New Orleans

Pears with Stilton
Serves 6

1/4 cup Red Port
1 tbsp. Sugar
3 Ripe Bosc Pears
1-1/2 cups Stilton Cheese, crumbled
1/2 cup Water

In a small nonreactive saucepan, bring the port, sugar and 1/2 cup of water to a boil over moderately high heat. Reduce to simmer over moderately high heat until reduced slightly, 5 to 8 minutes. Remove from the heat. Meanwhile, quarter the pears lengthwise and core them. Thinly slice each quarter lengthwise, leaving the slices attached at the stem end. Fan out 2 pear quarters on each plate. Spoon about 1-1/2 tablespoons of the port sauce and 1/4 cup of cheese over each portion.