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Griddled pears with port and stilton

Matt Tebbutt from Market Kitchen
Pears are caramelised and flavoured with rosemary in Matt Tebbutt's sophisticated recipe accompanied by a delicately spiced port sauce

Griddled pears with port and stilton

Method

1. Heat a frying pan and add the port, cloves, chilli and a small sprig of rosemary. Cook it over a high heat so that it bubbles down to a syrup.

2. Dust the pears in icing sugar, then lay them skin-side up on a hot griddle pan and scatter a few sprigs of rosemary around them. Turn them once they have started to caramelise.

3. Roughly break the Stilton into lumps and arrange on a serving plate, add the griddled pears and drizzle over the port sauce.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients
250ml port
3-4 Cloves
1 small dried chilli
1 bunch rosemary sprigs
2 Pears, cored and quartered
icing sugar, for dusting
Stilton cheese