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Poached pears combined with creamy Stilton cheese create a flavorful, mouth-watering addition to your holiday buffet.
- 1 small pear (firm but ripe), diced
- 1 1/3 cup port (75 m)
- L 1/3 cup water (75 mL)
- 1 tbsp sugar (15 mL)
- 1/3 cup crumbled stilton (75 mL)
- 2 tbsp cream cheese, softened (30 mL)
- 1 tbsp butter, softened (15 mL)
- 2 tsp minced parsley (10 mL)
- 2 tbsp lemon juice (30 mL)
- 1/3 cup toasted and finely chopped California walnuts ( 75 mL)
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Poached Pear: Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and reduce heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool.
Stilton/Walnut Mix: In a small bowl, add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts.
Line a 1 cup (250 mL) ramekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear.
Cover with plastic wrap and refrigerate for at least an hour before serving.
Remove plastic wrap; slice pâté into wedges and serve.
Tips: Pâté can be prepared a day ahead and stored in the refrigerator.
Serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.
PER SERVING (about 2 tbsp or 1/8th pâté): about 109 cal, 2 g pro, 7 g fat (3 g sat. fat), 7 g carb, 1 g fibre, 12 mg chol, 101 mg sodium. %RDI: 3% calcium, 2% iron, 2% vit A, 5% vit C.
Recipe Source: California Walnuts