Pear And Stilton Sandwiches Recipes

Steps:

• Toast the walnuts, then finely chop.
• Remove the core from the pear and slice thinly. Set aside.
• In a bowl, combine the crumbled cheese and nuts.
• Add the butter, tarragon, shallot, optional salt and pepper to this mixture and mix well.
• Spread the seasoned butter onto 8 slices of bread.
• Lay thinly sliced pears on four of the bread slices.
• Cover with the remaining four slices of bread.
• Wrap each sandwich securely with plastic wrap and refrigerate until cold and mixture is set.
• Unwrap the sandwiches and trim the crusts.
• Cut each sandwich into 4 triangles or squares.
• Note: To add a little color to the sandwiches, you might like to sprinkle a bit of the herbs on top of each square or trangle.

Steps:

• Divide ingredients in half and assemble two pear-and-Stilton "sandwiches".
• Melt butter in a saute pan over medium-low heat.
• When butter is fully melted, place both sandwiches in pan, cover, and cook for 2 minutes per side, or until browned like a conventional grilled-cheese sandwich. Keep a watchful eye on the pan when cooking the dessertwich; raisin bread will begin to burn only moments after it is browned to perfection.
• Remove from pan and slice each sandwich diagonally into 4 triangles. Serve immediately (ideally with Port).

Steps:

• Spread each bread slice with the softened butter. Sprinkle the pear slices with the lemon juice. Place half of the pear slices in a single layer on a slice of the bread. Top with half of the crumbled cheese and a second bread slice. Repeat, using the remaining pear slices, cheese and bread.

Steps:

• Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
• Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
• Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.