Serves 4
INGREDIENTS
140g Puff pastry
3 peeled pears
500ml Red wine
40ml Blackcurrant liquor
1 stick of cinnamon
85g sugar
1 clove
1 dried red chili
160g Crumbled stilton
50g Peeled or chopped pistachio
Sea Salt and pepper to taste
Pistachio oil to garnish
PREPARATION
Roll out the pastry on a lightly floured surface to a rectangle about 3mm thick and allow to rest and then cut into 8cm disc, prick all over with a fork (Preheat the oven to 180C).
Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool.
Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.
Drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the pastry discs.
Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.
Sprinkle the stilton and pistachios over the pears. Serve with a drizzle of the red wine syrup and a few drops of pistachio oil and a drizzle of port dressing.
