Stilton with port wine and pear compote

Ingredients for 2 servings:

• 100 g cheese (Stilton)
• 300 ml port wine
• 1 m.-sized pear(s)
• 1 tbsp butter
• 1 tsp cane sugar
• ½ tsp cinnamon
• 2 tbsp white wine vinegar
• 1 handful of walnuts
• 1 tbsp honey, liquid
• 1 pinch of sea salt

Instructions

Working time approx. 10 minutes; Rest period approx. 5 days; Cooking/baking time approx. 15 minutes; Total time approx. 5 days 25 minutes

noble

A few days before serving, pour port wine over the Stilton in a container and chill. Reserve a little port wine. Bring to room temperature a few hours before serving. For the pear compote, wash the pear, core it, and dice it. Finely crush the walnuts. Melt the butter in a saucepan. Add the diced pear, sugar, and cinnamon, and caramelize, stirring constantly. Deglaze with balsamic vinegar. When the balsamic vinegar has evaporated, add about 2 cl of port wine and add the walnuts. Allow the compote to reduce slightly. Finally, remove the pan from the heat, add the honey, and season with salt. Serve the Stilton with the warm compote and garnish with a dash of port wine.