Summary

Ingredients

• 100 g cheese (Stilton)
• 300 ml port wine
• 1 medium pear (s)
• 1 tablespoon butter
• 1 teaspoon cane sugar
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon white wine vinegar
• 1 handful walnut kernels
• 1 tablespoon honey, more liquid
• 1 pinch (s) sea salt

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Instructions

1. Pour port wine over the Stilton in a vessel a few days before serving and chill. Keep some port. Bring to room temperature a few hours before serving.
2. For the pear compote, wash the pear, cut out the core and cut into cubes. Finely crush the walnuts. Melt the butter in the pan. Add pear cubes, sugar and cinnamon and let caramelize while stirring constantly. Deglaze with balsamic vinegar.
3. When the balsamic vinegar has boiled over, pour in approx. 2 cl port wine and add the walnuts. Let the compote reduce a little. Finally, remove the pan from the heat, add the honey and season with the salt.
4. Serve the Stilton with the warm compote and decorate with a dash of port wine.