INGREDIENTS

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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