Stilton, Port and Walnut Pâté TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:140.7 kcal
Proteins:3.8 g
Fats:15.9 g
Carbohydrate:13.2 g
Fibers:1.7 g
Sugar:5 g
Cholesterol:13.8 mg
Sodium:45 mg
Calcium:26.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
small pear (firm but ripe), diced
75
ml
port
75
ml
water
15
ml
sugar
75
ml
crumbled stilton
30
ml
cream cheese, softened
15
ml
butter, softened
10
ml
minced parsley
30
ml
lemon juice
75
ml
finely chopped california walnuts
METHOD
Nuts
- In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Poachef 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. I
- ncrease to high heat to reduce juices to syrup, about 5 minutes. Remove from heat and let cool.
Nut mix
- In a small bowl, add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts.
Finishing
- Line a 250 ml / 1 cup 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.
CHEF'S NOTES
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.
