Pear and Stilton

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very fine cold savoury belonging to the English autumn. It depends on excellent pears, fine Stilton and new walnuts.


For each person

  • half a fine ripe dessert pear
  • 1 oz. (30 g.) Stilton cheese
  • 1


Peel, halve and core the pears very shortly before eating, and squeeze a little lemon juice over them to keep them white. Lay each half on a crisp lettuce leaf. Cream the Stilton with the butter and a good pinch of coarsely ground black pepper. Pile 2 or 3 teaspoonfuls in the centre of each half of pear, and stick the walnut halves to the pile.

If the pears are very large, quarters can