Marinated Pears
with Blue Stilton and Caramelised Pecans
Cut the pears in half lengthways, peel and core the
pears, taking care to leave the stalk intact if possible.
Place the pears flat side down in a shallow dish. Pour over enough red
wine vinaigrette to cover the pears, make sure the vinaigrette
is quite sweet, otherwise the pears can be too sharp. Cover and
refrigerate overnight to allow the pears to soak up the marinade.
Place some butter and brown sugar in a small frying pan, toss
the pecan nuts until well coated with the caramel mixture.
To serve, fan the pears and arrange on a platter with some salad
leaves, slices of Blue Stilton and sprinkle over the pecan nuts.
