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CATEGORY CUISINE TAG YIELD
Dairy, Fruits, Eggs Cheese, Desserts, Fruits 4 Servings

INGREDIENTS

2 1/4 c Port Wine
1/2 c Sugar, plus
2 T Sugar
4 Pears, peeled
1 Egg Yolk
1/3 c Milk
1/3 c Stilton Cheese, crumbled
1/4 t Vanilla Extract

INSTRUCTIONS

In a 3- to 4-quart pan, bring port and 1/2 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 1/2 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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 47.7mg
Sodium: 12.5mg
Potassium: 96.3mg
Carbohydrates: 40.5g
Fiber: 1.6g
Sugar: 37.4g
Protein: 1.5g


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