| 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 | tb | Sugar |
| 4 | Pears — peeled | |
| 1 | lg | Egg Yolk |
| 1/3 | c | Milk |
| 1/3 | c | Stilton Cheese — crumbled |
| 1/4 | ts | 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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